Dessert Delight

Dessert Delight

Art Smith's Roasted Vegetable Oven-Baked Frittata

This recipe is from my Diabetic Living magazine. Art Smith use to be Oprah's Chef. Since my hubby has diabetes's and we've had a few scares with his health lately I've decided to try to make better healthier dishes for him. Which unfortunately, that means I'll be making two different meals. Most of the time I can get my daughter who is 12 to try just about anything but not my picky 15yr son.


Servings 8 (1/8) Frittata each
Carb per servings 4 g
Prep 15 minutes, roast time 15 minutes
Bake 22 minutes - let stand 10 minutes before cutting

1 cup thin red onion wedges
1 cup sliced fresh cremini mushrooms
1 cup red sweet pepper strips (1 medium)
2 teaspoons olive oil
1/2 cup coarsely chopped fresh baby spinach
2 ounces goat cheese
24 egg whites, beaten or 3 cups pasteurized liquid egg whites
2 tablespoons snipped fresh oregano

Preheat oven to 400 degree.  Lightly coat a 15x10x1 in ch baking pan and a 3 quart rectangular baking dish with nonstick cooking spray. In a large bowl toss together onion mushrooms, sweet pepper, olive oil 1/4 teaspoon coarse salt, and 1/4 teaspoon black pepper. Spoon evenly into prepared 15x10x1 inch baking pan. Roast 15 to 20 minutes or until vegetables are tender.

In a large bowl toss together roasted vegetables mixture and spinach.  Spread in a prepared 3 quart baking dish. Dot with small pieces of goat cheese.  Pour egg whites over top. Bake 22 to 30 minutes or until a knife inserted in the center comes out clean.

Let stand 10 minutes before serving. Sprinkle with oregano.

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