Description
Fresh basil and bell peppers with a kick from a chipotle pepper. This healthy breakfast is awesome!
Ingredients
- ½ whole Red Bell Pepper, Seeded And Diced
- ½ whole Orange Bell Pepper, Seeded And Diced
- 1 whole Tomato, Seeded And Diced
- 1-½ cup Egg Whites
- Salt And Pepper, to taste
- ¼ cups Fresh Basil Leaves, Torn
- 1 whole Chipotle Pepper In Adobo Sauce, Diced
- 2 Tablespoons Shredded Cheddar
- 2 Tablespoons Shredded Mozzarella
- Vegetable Oil, For Greasing The Pan
Preparation
Preheat oven to 325°F.
In a cast iron skillet, rub the bottom and sides with vegetable oil and sauté the red and orange bell pepper over medium heat. Once the peppers are softened, add the tomatoes to the pan, mix to combine and spread everything around, then turn off the heat.
In a small bowl, mix together the egg whites, salt and pepper, basil and chipotle pepper. Pour egg mixture over the peppers and tomatoes. Stir gently. Add cheddar and mozzarella to the top. Bake the frittata in the preheated oven for 25 minutes, or until egg whites are completely set. Remove from oven and let cool slightly. Cut into wedges and serve.
