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Frittata Loaf

This is a staple in my house at any time of day. It is easily prepared, quickly re-heated by the slice, and excellent on toast. It is equally famous for freeze-ability when I have more than one loaf. It is high in protein, low in fat, wonderfully versatile depending on what vegetables you have on hand, and a great opportunity to experiment with herbs and spices.

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Prep Time: 15 minutes

Cook Time: 90 minutes

Total Time: less than two hours

Yield: 6 - 8 servings

Source: from my cookbook: Fat is NOT a Food Group

Link: Fat is NOT a Food Group

Ingredients:

Steps:

  1. Chop, dice and slice vegetables on hand. In short, make a salad with ingredients which can withstand heat/cooking (omit cucumbers and lettuce, for example). Add leftover meats, if desired; cooked and diced or shredded. This is also an opportunity to add leftover cooked rice or pasta, if desired.
  2. Toss all ingredients as you would a salad, and scoop into loaf pan(s).
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  4. Separately, combine egg whites and preferred herbs and spices: crushed garlic or garlic powder, dry basil and oregano, a pinch of chili powder or black pepper. Mix egg whites and spices, pour mixture over the vegetables in the loaf pan(s).
  5. Gently lift the vegetables to incorporate egg whites evenly throughout.
  6. Bake 1 - 1 ½ hours at 350 degrees F. (depending on the depth of the pan and contents). To check, slide a thin knife into the middle of the frittata. If the contents are firm and don't adhere to the knife, your meal is done.
  7. Slice and serve with salsa, sriracha, tomato slices or blanched asparagus.
  8. Preheat oven to 350 degrees F.

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February 24, 20170 found this helpful

I have to say that i would prefer whole eggs. Would that work? Thanks.

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February 24, 20170 found this helpful

Thank you for sharing. I love frittatas and this looks yummy. I would likely use whole eggs as well, since my chickens make me yummy organic eggs!

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February 24, 20170 found this helpful

You would lose some of the "healthy" by adding the yolks back in, but there's no reason it shouldn't work!

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February 28, 20170 found this helpful

Of course whole eggs would work, J'Mardinde. I'm not sure you'd be able to tell the difference, but why not try both and let me know?

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February 28, 20170 found this helpful

By all means give it a go, MB. Enjoy!

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February 28, 20170 found this helpful

All depends on your definition of "healthy," Pamela. I find lower fat works for me. Perhaps others also watching their fat intake would also find it beneficial. And of course it also works with whole eggs.

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February 24, 20170 found this helpful

Oven temp ?

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February 28, 20170 found this helpful

350 F.

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February 28, 20170 found this helpful

I added it to the main recipe.

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March 30, 20170 found this helpful

Yikes!

I am having lots of issues with this recipe!

First, two egg whites don't nearly cover the veggies (I may have used too many veggies and didn't mince them up very, very small. That seems the only way that they would be covered).

Should there have been some flour or milk to extend those eggs?

Mine would NEVER look like the photo attached!

It is still in the oven but basically looks like a pile of semi wet veggies.

Next, should we have greased that pan? I can't imagine it coming out cleanly at this point.

Also ( this is to Thrifty Fun, not Wordswork) when I printed out the recipe, step 5 didn't show the Temperature nor was it in the beginning of the recipe where the cook time is.

I guessed the temperature and later went back to TF and the original recipe to find if it was there..which is was.

I love frittata's but am a little frustrated.

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April 4, 20170 found this helpful

Donna, I see the 350 degrees F on the one I printed out. But it is maybe a little buried. I added an instruction to preheat at the top.

I often precook veggies for frittatas and quiches. That might help with the sogginess. But I agree that two egg whites is a pretty small amount of liquid. Hopefully, we will get some clarification soon.

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