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YOU CAN EAT THAT: Recipe of the Week
By robyn | May 25, 2008
Two weeks ago I had the pleasure of being on a lovely radio show hosted by an affable young lady named Angela Keller. I was interviewed about my work in the area of diabetes and she had one of my recipes sent to two listeners for testing and then they would come on the show to report.
Both ladies were so taken with the recipe, I thought I’d share it with all of you as well. The Italian Frittata is easy to make and they two recipe testers said it was most flavorful and they would serve it again and again!
CANNELINI BEAN FRITTATA
6 servings/ serving size: 1 ( 2 inch) piece
preparation time: 15 minutes
cook time:26 minutes
2 tsp olive oil
½ small red onion, minced
2 garlic cloves, minced
2 Tbsp finely minced prosciutto
1/2 cup canned cannellini beans, drained and rinsed ( or any other white bean)
3 eggs
4 egg whites
1 tsp fresh chopped rosemary
1 Tbsp Parmesan cheese
pepper to taste
1. Preheat the oven to 350 degrees.
2. In a 12 inch non stick oven proof skillet( or use a cast iron skillet and first coat with cooking spray), heat the oil over medium heat. Add the onions and garlic and saute for 3 minutes. Add in the prosciutto and beans and saute for 2 minutes.
3. Whisk together the eggs, egg whites, rosemary, Parmesan cheese, and pepper. Add to the cannellini beans and cook for about 5 minutes until the bottom is set.
4. Transfer the skillet to the oven and bake for about 12-15 minutes until the top is no longer runny. For extra color, turn the heat to broil and broil for 1-2 minutes. Cut into wedges and serve.
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