| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
|
Egg whites |
|
|
Low-fat cooking spray |
| 3 |
tb |
Cantaloupe cut into 1/4-inch dice |
| 3 |
tb |
Honeydew cut into 1/4-inch dice |
| 2 |
|
Whole strawberries; trimmed and thinly |
|
|
; sliced |
| 10 |
|
Blueberries |
| 1 |
tb |
Raisins |
| 1/2 |
|
Banana; sliced |
| 1 |
ts |
Honey; optional |
|
|
Powdered sugar as garnish; optional |
INSTRUCTIONS
Whip egg whites until almost stiff. Spray and heat a 7-inch non-stick
skillet or omelet pan over medium heat. Add half of the fruit to the
skillet and saut., stirring, for about 30 seconds.
Add the whites and let them cook, without stirring, for 10 seconds. With a
wooden spoon, move the egg whites around and cook another 10 seconds or
until set and fully cooked (don't move them too much or you end up with
scrambled egg whites).
Slide the frittata onto a dessert plate and spoon remaining fruits over the
top. Drizzle fruit with honey and dust lightly with powdered sugar.
Converted by MC_Buster.
Per serving: 989 Calories (kcal); 6g Total Fat; (4% calories from fat); 25g
Protein; 235g Carbohydrate; 0mg Cholesterol; 308mg Sodium Food Exchanges: 0
Grain(Starch); 2 Lean Meat; 0 Vegetable; 14 1/2 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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