Recipe Egg White Vegetable Frittata with Macadamia Nut Pesto Aulani, a Disney Resort & Spa
MACADAMIA NUT PESTO
1 cup tightly packed basil leaves
3 tbsp. grated parmesan cheese
1 tbsp. chopped macadamia nuts
2 cloves garlic 6 tbsp. olive oil
Salt, to taste
Pepper, to taste
EGG WHITE FRITTATA
1 tbsp. butter
2 tbsp. olive oil
1/4 cup diced eggplant
1/4 cup diced onion
1/4 cup diced mushroom
1/4 cup diced zucchini
1/4 cup diced artichoke heart
1/4 cup diced tomato
16 egg whites
1 cup shredded mozzarella cheese
1/4 cup goat cheese
1/2 cup basil pesto
FOR MACADAMIA NUT PESTO:
Combine all ingredients in the bowl of a food processor. Pulse until smooth.
Add salt and pepper to taste. Set aside.
FOR EGG WHITE FRITTATA:
Preheat oven to 350°F. Grease four (8-ounce) individual casserole dishes with butter. Set aside.
Heat olive oil in a medium sauté pan for 5 minutes, until hot.
Sauté eggplant in the oil for 2 minutes. Add onion and cook for 3 minutes, until it begins to soften.
Add mushrooms, zucchini, artichoke heart, and tomato and sauté for 2 minutes. Remove from heat.
Place 4 egg whites in each casserole dish. Add 1/4 of the vegetables to each dish.
Bake for 20 minutes, until eggs are set.
Top each frittata with 1/4 cup of mozzarella, 1 tablespoon of goat cheese, and 2 tablespoons of pesto. Bake for 3-5 minutes, until cheese begins to brown.