I love eggs. I love omelettes.
But I am terrible at making them.
So a fritatta is my "cheat". It's easy and requires no flipping. Score!
Fritattas (and omelettes - if you can flip them!) are great 'use-ups'. Left over veggies and proteins can easily be thrown in for a quick and easy meal.
My leftovers were sauteed brussel sprouts and roasted sweet potatoes. The end result was a delicious dish with a nice crunch from the brussel sprouts and a creamy sweetness from the sweet potatoes.
Brussel Sprout and Sweet Potato Fritatta
1/2 cup brussel sprouts (chopped to your desired size)
1/4 cup roasted sweet potato
1 tsp. olive oil
6 tbsp. egg whites
2 tbsp. shredded cheese of your choice (I used a part skim italian blend)
Salt and pepper to taste
Preheat oven to 350. Be sure to use an oven safe skillet!
In a small skillet, heat the olive oil. Add brussel sprouts and sweet potatoes and saute to warm through.
In a small bowl, beat together egg and egg whites, sprinkle with salt and pepper.
Reduce heat on veggies and add egg mixture. Let it set up a bit, and then push the edges back with a spatula to let some of the uncooked egg over to the edges. Repeat this process until it is almost cooked through, with just a bit of raw egg left on top.
Sprinkle with shredded cheese and transfer to oven. Cook in the oven for about 9 minutes, or until eggs are set.
Serve and enjoy!