Lunch for One: Vegetable Frittata
I work from home, and that means I eat lunch at home most days. When I first started working from home (a very long time ago, back in my corporate career), I loved that I could just grab something easily for lunch. But that something more than often turns out to be either leftovers (which often I like) or piecing together a “meal”. You know, grab a peach, a cheese stick, maybe a few pretzels. It’s not really that exciting. So every once in awhile I treat myself by making something a little more special.And when I do, I try really hard to make it healthy and to include a bit more vegetables than I ordinarily would. I had some left over peppers from the engagement party we threw for my son, along with some egg whites in the refrigerator, so that’s what inspired this frittata. It was easy, only took about 10 minutes from start to finish, and I felt quite satisfied after lunch. Make sure you use an ovenproof nonstick skillet so you can transfer the pan from the stove to the oven (I prefer a ceramic pan). If you work at home, don’t forget to treat yourself to a nice lunch every once in awhile!
- Cooking spray
- ½ cup diced peppers (any color)
- ¼ cup diced onions
- ¼ cup broccoli florets, cut small
- 1 egg
- 3-4 egg whites (see note)
- Salt and pepper
- 2 tablespoons grated cheddar cheese
- Preheat the broiler in the oven.
- Heat a small skillet over medium high heat and cook the peppers, onions, and broccoli until slightly softened, about 5 minutes. While the vegetables are cooking, whisk together the egg with the egg whites and season with salt and pepper. (Note: you can just use 2-3 whole eggs instead if you prefer).
- Pour the eggs over the vegetables and stir for a minute to partially cook the eggs, then spread the top smooth with a spatula. Sprinkle the top with the cheese and place on a middle to lower rack in the oven under the hot broiler. Cook until the eggs are set, about 3-5 minutes, watching carefully so that the top doesn't burn.