A veggie-filled frittata is perfect at any summertime meal.
There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.
If you want an even "lighter" dish, you can swap out some of the whole eggs for egg whites: two to three whites for every egg you replace, though leave some yolk in there for color, texture and taste. You can try out any combo of vegetables you like - mushrooms, onions, try whatever your fancy!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
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