This is a low-fat recipe and it serves four people
A note on cholesterol in eggs: In the past people have recommended that you decrease the use of egg yolks to lower the cholesterol but the Omega 3 component of the Body Egg and Free Rang Plus eggs is contained in the yolk of Chanteclair Farms' eggs. The whites of our eggs contain protein.
This recipe represents a guide for making frittatas - a great way to serve your Body Eggs or Free Range Plus eggs to more than two people. You may increase the whites (and lower the whole eggs) even more to increase the aeration of the frittata. And certainly use your imagination with vegetables, cheese and other flavour combinations.
Preheat the oven to 220°C. Lightly spray a medium-sized, oven-safe skillet with olive oil spray.
3 large Body Egg or Free Range Plus egg whites
3 large Body Egg or Free Range Plus eggs
2 teaspoons of olive oil
2 tablespoons of low fat/low salt chicken stock
60 grams of turkey or ham (slices) diced
60 grams of low-fat mozzarella cheese, finely diced
2 tablespoons of Spinach Pesto (see recipe below)
Put all six egg whites in one bowl and the three yolks in another. Whisk whites at least two minutes to aerate them.
Set skillet over medium-high heat. Add some olive oil and the chicken broth and heat until warm.
Lightly whisk the egg yolks and add to the whites. Whisk just to combine and pour into the skillet. Add the ham, mozzarella and spinach pesto, stirring rapidly to incorporate them into the egg mixture. Cook 3-4 minutes until bottom is set (the top will still be wet).
Place skillet in the oven for about five minutes, until the frittata is firm and golden.
Serve immediately or cool and serve at room temperature.
1 packet of frozen spinach
2 tablespoons of prepared basil pesto
Defrost the spinach. Squeeze out the water and juice and discard this liquid
Mix the spinach with two tablespoons of the basil pesto and put this mixture into a jar. (The remaining pesto can be used in other recipes eg: quiche, flavour for vegetable soups, etc.)