1 tbsp olive oil 1 1/2 cups sweet potatoes, diced in small pieces 1 1/2 cups mushrooms, diced in small pieces 1 1/2 cups leeks, thinly sliced 4 egg whites 2 tsp dried dill pinch of salt freshly ground pepper 2 tbsp water
1. In an 8-inch oven-proof sautépan heat the oil and cook the sweet potatoes, mushrooms, and leeks until they start softening, stirring occasionally (about five to six minutes).
2. While the veggies and mushrooms are cooking, lightly beat the egg whites, dill, salt, and pepper with the water until well combined.
3. Once the veggies are sufficiently soft pour the beaten egg whites over them, carefully lifting the veggies up, so the egg white can run underneath them. Tilt the pan around to distribute the egg whites as evenly as possible.
4. Lower the heat to medium-low, cover the pan, and cook for about four to five minutes until the egg whites have firmed up. If you like to have a crusty top, you can finish the frittata off in the oven on broil for a few minutes.
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