Leftover Cauliflower Frittata

Leftover Indian Cauliflower Frittata
Of course you can use any left over vegetables you have on hand. The real hero here is the egg whites to make a healthier frittata.

Prep time :5 minutes
Baking time: 10 -15 minutes
Serves 2-4 (2 as a main dish, 4 with salad or part of a brunch)

Ingredients:
2 cups or so left over Indian Stir-fried Cauliflower with Peas & Ginger
2 whole eggs, beaten
4 egg whites
1 tbsp olive oil
1/4 - 1/2 cup of your favorite fresh herbs, chopped (I used cilantro this time)*
2 cups grated cheese
Your favorite curry or garam masala to sprinkle on top*
*Match the herb and spice to whatever leftover vegetables you plan on using - Italian for Italian, Middle Eastern for Middle Eastern....you get the idea.

Directions:
1. Preheat oven to 350°F/ 180°C

2. In a medium-sized bowl whisk the egg whites until they form soft peaks, add the beaten whole eggs, fresh herbs and 1 tbsp olive oil and blend well. Set aside.

3. Over medium high heat, heat the cauliflower (or whatever seasoned cooked vegetables you have) in a small-medium sized non-stick, oven-proof skillet (about 3-4 minutes). Add the egg mixture and continue to cook until the frittata starts to crisp around the edges and the center looks dry on top (4-5 minutes).

4. Sprinkle first with handfuls of grated cheese and then with a little garam masala/curry powder (smoked paprika or whatever works best with your vegetables.) and bake for 15 minutes or until it’s completely set in the center and becomes golden.

6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate. Sprinkle some more fresh herbs and serve.

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