• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8

    Veggie Frittata

    “My love for cooking comes from the best chef I know – my mom!” says the half-Puerto Rican Reyna, star of KickinKitchen.TV. “One of her favorite recipes is a chorizo frittata that my abuela taught her how to make when she was a little girl. As I started to cook more, I became aware of bad fats and good fats, and the Veggie Frittata was born!"



    Reyna, an ambitious teen who dreams of becoming America’s first Top Teen Chef, is the star of KickinKitchen.TV

    small onion, diced
    baby spinach, roughly chopped
    red pepper, diced
    large egg whites
    extra virgin olive oil
    low fat cheddar cheese
    Salt and pepper, to taste
    Preheat oven to 375°F.
    In a 10-inch non-stick pan over medium-high on the stove top, add 1/2 tablespoon of olive oil and sauté the onion and red pepper for about 5 minutes, until the onion is translucent.
    Add the baby spinach and cook for 3 minutes until just tender.
    Transfer to a medium bowl and allow to cool slightly
    Stir the egg whites into the veggie mixture. Season to taste.
    Add the remaining olive oil to the pan and then add the egg/veggie mixture.
    Cover with a lid and cook over medium-low heat until the edges are lightly browned.
    Once the eggs have begun to congeal and the edges are lightly browned, remove the cover and add the cheddar cheese.
    Transfer the uncovered pan to the oven and baked for 25 to 30 minutes.
    Allow to stand for a few minutes before serving.

    The base number of servings for this recipe is 8

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