Vegetable Stovetop Frittata
A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.
If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.
This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I'd recommend adding some fresh chopped herbs for more flavor.
If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.
You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.
Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!