Beans add body and a creamy texture to this frittata. Serve with salsa.
7 large egg whites, lightly beaten
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped jalapeño pepper
1 tablespoon chopped fresh mint (optional)
4 chopped pitted kalamata olives
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 teaspoon olive oil
2 cups torn Swiss chard or spinach
1 1/2 cups chopped onion
How to Make It
Place egg whites, eggs, salt, and black pepper in a large bowl, and stir well with a whisk. Stir in jalapeno, mint (if desired), olives, and beans.
Heat the oil in a large nonstick skillet over medium-high heat. Add Swiss chard and onion; saute 3 minutes or until Swiss chard is tender. Pour the egg mixture into pan; reduce heat to medium-low, and cook 10 minutes or until almost set.
Wrap handle of skillet with foil. Broil egg mixture for 4 minutes or until golden brown.