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Egg White Fruit Frittata

Source: Burt Wolf's Travels and Traditions, Naples
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 1 serving
4 large eggs whites
nonstick vegetable oil spray
3 tablespoons 1/4-inch diced cantaloupe
3 tablespoons 1/4-inch diced honeydew
2 whole strawberries, trimmed, thinly sliced
10 fresh blueberries
1 tablespoon raisins
1/2 banana, sliced
1 teaspoon honey (optional)
Confectioners' sugar (optional)
In a bowl, whisk egg whites until they're almost stiff. Spray 7-inch-diameter nonstick skillet or omelette pan with vegetable oil spray. Place over medium heat. Add half the fruit to the skillet and sauté about 30 seconds.

Add the egg whites and cook, without stirring, for 10 seconds. With a wooden spoon, move the egg whites around and cook until they're set and fully cooked (don't move them too much or you'll end up with scrambled eggs whites), about 10 seconds longer.

Slide the frittata onto a dessert plate. Spoon the remaining fruits atop the frittata. Drizzle the honey over the fruits and dust lightly with confectioners' sugar, if desired.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 serving
Calories: 193
Sodium: 228mg
Fiber: 4g
Carbohydrates, Total: 34g
Protein: 16g
% Cal. from Fat: 0%
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