I had a good weekend. Not to brag or anything. The week leading up to it was pretty quiet… The Bachelorette has ended and we didn’t make up another excuse for girl’s night. Summer has kind of slowed down and I didn’t make much of an effort to pick the pace back up again.
I expected the weekend to be the same. But then it was full of random, last-minute adventures, which is the best kind of weekend. You start off slow, with no real plans, and then everything you do seems fun and surprising and spontaneous. Like…
…a Friday night house party with new friends.
…the Farmer’s Market on a Saturday morning. With coffee.
…Slip ‘n Slide Kickball with your favorite people.
…an impromptu pool party, hamburgers included.
…a girl date at Camino Bakery.
…an afternoon creating new foodstuffs in the kitchen.
…and finding a puppyyyyyy on the side of the road that you bring home because it’s so precious and scared and in such a state of disaster that it would feel so, so wrong to leave it running for its life and dodging cars in the middle of a busy street and then naming the dog and watching her come out of her shell and start bouncing, literally bouncing, up and down when you walk through the door because she went from being the saddest pup of all time to the happiest and most loved and most appreciated little family member ever.
Except that I can’t keep her! Someone talk me out of it. Someone offer to take her and to be her family! She is so sweet and snuggly. She is potty-trained and she likes sliced turkey and string cheese. But best of all is her love and happiness and bouncing that I promise will light up your home.
And then, on top of all that puppy love, there is a wonderfully warm, roasted summer veggie healthy half-egg-white frittata.
And this is something to fall in love with too. Because you make it once and then you reap the benefits for mornings. Multiple mornings. Or, if you’re me, you reap the benefits for just one day or maybe two because you can’t stop eating it and after you eat it for breakfast, lunch, and dinner, and then fourth meal, for one or maybe two days, then your casserole dish is empty and you have to wait for more garden veggies to grow so that you can pick them and roast them and throw them into this frittata all over again.
What do I like best about this frittata?
- It’s filled with flavorful veggies. Yes, filled. It’s mostly veggies. And everyone should get some veggies at breakfast. (Says the Dietitian.)
- It’s made with half egg whites. I love whole eggs, but I also love egg whites and I think mixing them half and half is the way to go! Full of flavor, half the fat!
- I added Smoked Paprika, which gives it this sweet, deep heat, and it’s a beautiful thing.
So that’s three things I like best. And that pretty much covered every ingredient in the dish, so there really isn’t any reason not to like this. No reason at all. So go pick your summer veggies and get cooking!
Half Egg White Frittata with Roasted Veggies
- 3 medium red or yellow bell peppers seeded and cut into quarters
- 4 garlic cloves peeled
- 2 large summer squash zucchini or yellow squash, cut into 1/2-inch slices
- 1 medium onion cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1/4 cup fresh parsley chopped
- 1 teaspoon salt
- 5 whole eggs
- 5 egg whites (or 1/2 cup + 2 tablespoons) liquid egg whites)
- 1/2 teaspoon McCormick Smoked Paprika may substitute regular paprika
- 1/3 cup finely shredded Parmesan
Arrange two oven racks in the lowest and center positions in oven and preheat oven to 425 degrees F. Line two baking pans with foil and lightly coat with cooking spray.
Place bell peppers and garlic in one pan and squash and onion in the other. Drizzle 1/2 tablespoon olive oil on each baking sheet and toss veggies to coat. Roast squash and onion on lower rack and peppers and garlic on the center rack for 15 minutes. Remove squash and onion from oven and move peppers and garlic to lower rack. Roast for additional 10 minutes or until peppers are charred. Remove from oven and turn peppers so that the skin is face up (this will help the skin separate from the pepper, making it easier to peel). Let cool for 5 minutes, then remove the skin from the peppers.
Coarsely chop vegetables and place in a large bowl with parsley and 1/2 teaspoon salt. Stir gently to combine.
Reduce oven temperature to 350 degrees F and coat a 9x9-inch casserole dish with cooking spray.
In a separate medium-sized bowl, whisk whole eggs and egg whites with remaining 1/2 teaspoon salt and Smoked Paprika. Stir egg mixture into vegetable mixture. Stir in Parmesan. Pour mixture into casserole dish and bake about 60 minutes or until the center is set. Remove from oven and let stand 5 minutes before serving.