Vegetable Egg White Frittata with Bread Crust

A light and healthy frittata featuring the vibrant flavors of carrot, potato, and cabbage, all held together by a crisp bread crust. Perfect for breakfast or a light lunch!

Steps

1. Preheat the oven to 375°F (190°C). 2. In a skillet, heat olive oil over medium heat. Add diced potato and sauté for 5 minutes until slightly tender. 3. Add grated carrot and chopped cabbage to the skillet, cooking for another 3-4 minutes until softened. Season with salt and pepper. 4. In a bowl, whisk the egg whites until frothy. Fold in the sautéed vegetables. 5. Place the slice of bread in a small, greased baking dish, pressing it down to form a base. 6. Pour the vegetable and egg white mixture over the bread, spreading it evenly. 7. Bake in the preheated oven for 15-20 minutes or until the egg is set and golden on top. 8. Remove from oven, let cool slightly, then slice and serve garnished with fresh herbs if desired.

1 medium carrot, grated 1 small potato, peeled and diced 1/2 cup cabbage, finely chopped 2 egg whites 1 slice of whole grain bread, crusts removed Salt and pepper to taste 1 teaspoon olive oil Fresh herbs (optional, for garnish)