Chelsea’s diet turned vegetarian while at the White House. She as teenagers will do would have friends overnight on the weekends. They would rise late and call down to get their brunch, this was usually fruit , yogurt, cereals juices and that sort of thing; but one of her favorites was egg white omelets and frittatas, always with lots of vegetables.  


Egg White and Vegetable Frittata
Makes 4 portions

For the vegetables

1 T.  Olive oil
1 t. garlic
1 1/2 oz zucchini, julienne
1 ½ oz. yellow squash, julienne
1 ½ oz broccoli tiny florets, blanched
2 oz. spinach, picked
1 ½ oz red pepper, julienne
1 ½ oz yellow pepper, julienne
2 oz. tomato, diced
 
2 T. chopped basil
2 oz grated asiago
 
16 egg whites, beaten with S&P

Preheat oven to 350

1. In sauté pan, heat olive oil cook garlic 30 seconds then sauté all vegetables 2 – 3 minutes.  Cook only 2/3 of the way so they are still al dente and set aside.
2. Preheat a nonstick 12” pan, lightly but well oiled. Pour egg whites in and let set on bottom side.
3. Sprinkle vegetables evenly around on eggs and top with grated cheese.
4. Put pan in oven and bake until egg white sets and puffs slightly and cheese melts, about 3 -5 minutes.
5. Remove frittata from pan place on a warmed platter, cut into wedges and sprinkle with chopped basil.