Sunday Brunch: Veggie Feta Frittata


By Dane Feldman

Photo by Dane Feldman.

Let’s be real for a minute. When it’s hot and humid outside, nobody wants to be slaving away in the kitchen with the stove on. Brunch may be the most important meal of the week (for me, anyway), but sometimes it’s just not worth the blood, sweat, and tears.

Thankfully, the brunch classic frittata can be made in a pan. The oven isn’t required.

What you’ll need:
1 cup egg whites
3 eggs
1 cup baby arugula
1/2 cup baby bella mushrooms, diced
1/4 cup feta
Skim milk
Black pepper
Olive oil
Red pepper flakes

Heat some olive oil in a skillet.

Combine the eggs, egg whites, and a bit of skim milk in a measuring glass. Mix well and pour into the pan. Sprinkle in the arugula, mushrooms, feta, and some black pepper to taste.

When the eggs begin to set, cover the pan and let it cook through.

To serve, remove the frittata from the pan and slice it like a pizza. Add red pepper flakes to taste.