Frittata di bianchi (egg-white frittata) Recipe

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Frittata di bianchi (egg-white frittata)

Artist:	_	Yield:	6
Categories:	Cheese & Eggs, Entrees, Italian, Vegetables, Western European	Rating:	0
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Ingredients:

1	lbs	Vegetable of your choice
		-such as carrots, string
		-beans, celery, long beans
		-or cauliflower, cleaned
		Coarse-Grain salt to taste
1	med	Clove Garlic, peeled
10		Sprigs Italian Parsley
		-leaves only
4	tbsp	Olive Oil
		Salt
		Ground Black Pepper
1	pinch	Red Pepper Flakes
6	large	Egg Whites

Procedures:

1	Cut vegetables into pieces that measure less than 1" and soak them in a bowl of cold water for ?an hour.
2	Bring medium-sized casserole of cold water to a boil over medium heat, then add coarse salt to taste.
3	Drain vegetables, add to casserole and cook until soft, 2-10 minutes, depending on vegetable.
4	Drain and cool under cold running water.
5	Finely chop garlic and coarsely chop parsley.
6	Heat 3 tb olive oil over medium heat and, when oil is warm.
7	Add garlic and parsley.
8	Saute for 30 seconds.
9	Add cooled vegetable, season with salt and pepper and hot red pepper flakes and saute for 15 minutes, stirring with wooden spoon.
10	Transfer sauteed vegetables to crockery or glass bowl and let cool for ?an hour.
11	Use fork to lightly beat egg whites in a crockery bowl.
12	Add cooled vegetables to eggs and mix very well.
13	Heat remaining 1 tb olive oil in a 10" nonstick omelet pan over low heat.
14	When oil is hot, add beaten egg mixture.
15	As eggs set in pan, keep puncturing bottom with fork in order to allow liquid to seep through to bottom.
16	When eggs are set and frittata is detached from bottom of pan, place plate upside down over pan and, holding plate firmly, flip plate and pan over so that frittata comes out on plate.
17	Return pan to heat, carefully slide frittata into pan and cook other side.
18	When eggs are well set on second side, about 1 minute, transfer frittata to a serving dish.
19	Serve hot or at room temperature.