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Post by ellise on Jul 21, 2005 4:06:36 GMT 10
1/2 c extra virgin olive oil 6 large egg whites salt ground black pepper to taste 4 cups vegetables such as: chopped broccoli, thinly sliced carrots,-or chopped string beans, lightly steamed; thinly sliced onions;- roasted peppers, peeled, seeded, and juilienned 1 tsp fresh garlic -- minced finely 1 Tbsp sun-dried tomatos -- finely minced 2 Tbsp basil or chives -- minced
Preheat the oven to 350°F. Lightly wipe an 11-inch glass pie pan with oil. In a large bowl, whisk by hand the egg whites, salt, and pepper until foamy, about 1 minute. Add the vegetables, garlic, and tomatoes until well combined. Pour into the pie pan and bake until the egg whites are set, about 14 to 16 minutes. Remove from the oven; loosen the edges with a spatula. Sprinkle with basil or chives, cut into wedges, and serve.
Per Serving (excluding unknown items): 31 Calories 1g Fat (17.4% calories from fat) 5g Protein 1g Carb trace Dietary Fiber 0mg Cholesterol 82mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat.
NOTES : Lots of vegetables held together by egg whites is a classic Italian peasant dish. Historically, it was the noblemen who got the yolks...along with all the cholesterol ;D
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