Egg Frittata-Pizza

I like my frittatas thin like a thin-crust pizza. Of course, if you prefer yours thicker you could add more eggs. Broiling the cheese adds a nice crunch and burst of flavour.

Ingredients

• 1 cup egg whites
• 2 tbsp water or milk
• 3 tbsp half and half
• 1 tsp butter or oil
• 1 medium leek, finely chopped
• 5 baby tomatoes, quartered
• 1 tbsp capers
• 2 cups spinach
• 2 cloves garlic, chopped
• 1 tsp or few dashes chipotle tabasco sauce
• 1/2 cup parmesan cheese, freshly grated
• salt
• pepper

What to do

• Ensure oven rack is about 4 inches from top broil element. Turn oven to broil.
• In mixing bowl, lightly whisk eggs, water (or milk), garlic, tabasco sauce, salt and peppper. Set aside.
• Using a 10-12 inch sautee pan on medium heat, melt butter and add leek, tomato, capers, and spinach. Sautee for 2-4 minutes.
• Add egg mixture.
• Cook for another 2 or 3 minutes, stirring from bottom and sides a few times. Eggs will still be wet on top but set on the bottom.
• Sprinkle parmesan on top of eggs. Put pan in oven. You must watch your eggs to prevent burning! Idealy, the cheese will melt and start to brown. This may take 3 or 4 minutes.
• Remove from oven and let sit for a few minutes.
• Cut in wedges like a pizza and serve!