12 Brussels sprouts
1 red onion
2 smallish yams or 5 fingerling potatoes
2 cloves of garlic
1⁄4 cup of shredded sharp cheddar or other hard sharp cheese
A hefty 1⁄2 cup of sliced sundried tomatoes
4 cups of egg whites
1 1⁄2 tablespoons of butter or olive oil salt and pepper
Preheat the oven to 350 ̊F.
Clean and chop the Brussels sprouts into 1⁄4 inch strips. Slice the red onion, finely dice the garlic, cut the root vegetables of your choice into very thin rounds.
In a large skillet on medium heat melt the butter and allow it to brown (2-3 minutes). Add in the red onion and root vegetable, cook for 2 minutes. Add in the Brussels sprouts and garlic, sauté until everything is just barely cooked, around another 3-5 minutes. Salt and pepper to taste. Take the skillet off the stove and toss in sundried tomato slices and shredded cheese.
Oil or butter a good-sized baking dish. Pour in sautéed vegetables, pour in egg whites. Add a dash of salt and pepper, toss everything together with a spoon and then level it all out.
Put baking dish in the oven and cook for 30-40 minutes or until the frittata has set.