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Vegetable and Roasted Garlic Frittata

Vegetable and Roasted Garlic Frittata

vegetable-and-roasted-garlic-frittata.jpgFrittata is great for breakfast, but don’t let that stop you from having this for snack, lunch or even dinner. This open-faced, egg based Italian dish is packed with proteins to help you jumpstart your busy day.


  • 1 cup of egg whites
  • 2 tablespoons of white onion, chopped
  • ½ cup of sliced blanched asparagus and bell peppers
  • ¼ cup of cheddar cheese, shredded
  • 2 cloves of fresh peeled garlic
  • Olive oil
  • ¼ teaspoon of paprika
  • ¼ cup of onion chives, finely chopped
  • Table or sea salt
  • Ground black pepper

Cooking Instructions

  1. Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled cloves.
  2. Preheat your oven to 400 Degrees.
  3. Cut ¼ to ½ inch off the top of the fresh garlic cloves and drizzle olive oil on the head of each garlic clove and cover with aluminium foil.
  4. Bake in the oven for 30 to 35 minutes, or until garlic is tender.
  5. Place a non – stick skillet over medium high heat, cooking spray or oil is optional
  6. Whisk the egg whites, cheese, paprika, salt and pepper in a medium sized bowl.
  7. Sauté the onions for about 1 to 2 minutes, or until slightly caramelized.
  8. Add the egg white concoction into the skillet and reduce the heat to medium.
  9. Place the asparagus, bell peppers and onion chives in the egg white mixture before the edge sets.
  10. Transfer the skillet to the oven for about 3 minutes, or until the egg mixture has been cooked through. Serve.

Number of Servings: 2 servings of vegetable and roasted garlic frittata.