Egg White Broccoli Potato Frittata

What you need

Ingredients

Measured for 4 servings.

• 500 gEgg White
• 150 gegg
• 260 gPotato
• 180 gBroccoli
• 60 gParmesan
• 8 mlOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Egg White Broccoli Potato Frittata: 500 g Egg White, 150 g Egg, 260 g Potato, 180 g Broccoli, 60 g Parmesan, 8 ml Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Egg White in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 25 minutes. The ingredients should be tender but not falling apart.

4. 04

   Divide Egg White Broccoli Potato Frittata into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.