TUSCAN EGG-WHITE FRITTATA

1 pound vegetables*
coarse salt
1 medium garlic clove, peeled
10 sprigs fresh Italian parsley, leaves only
4 tablespoons olive oil, divided use
salt and freshly ground black pepper (to taste)
1 pinch hot red pepper flakes (or to taste)
6 extra-large egg whites

TO PREPARE THE VEGETABLES:
Cut the vegetable(s) of your choice into pieces that measure less than 1-inch and soak them in a bowl of cold water for 1/2 hour.

Bring a medium-sized casserole of cold water to a boil over medium heat, then add coarse salt to taste.

Drain the vegetables, add it to the casserole and cook until soft, 2 to 10 minutes, depending on the vegetable. Drain and cool under cold running water; set aside.

Finely chop the garlic and coarsely chop the parsley on a board. Heat 3 tablespoons of the oil in a skillet over medium heat and when the oil is warm, add the garlic and parsley and saute for 30 seconds.

Put in the cooled vegetables, season with salt, pepper and the hot red pepper flakes, and saute for 15 minutes, stirring with a wooden spoon. Transfer the sauteed vegetable to a crockery or glass bowl and let cool for 1/2 hour before using.

TO PREPARE THE FRITTATA:
Use a fork to lightly beat the egg whites in a crockery bowl. Add the cooled vegetable to the egg and mix very well.

Heat the remaining tablespoon of oil in a 10-inch no-stick omelette pan over low heat. When the oil is hot, add the beaten whites. As the whites set in the pan, keep puncturing the bottom with a fork in order to allow the liquid on top to seep through to the bottom.

When the whites are set and the frittata is detached from the bottom of the pan, place a plate, upside-down, over the pan and, holding the plate firmly, flip the plate and pan over so that the frittata comes out on the plate. Return the pan to the heat and carefully slide the frittata into the pan and cook the other side.

When the whites are well set on the second side, after about 1 minute, transfer the frittata to a serving dish. Serve hot or at room temperature.

*Such as carrots, string beans, celery, long beans or cauliflower, cleaned.

Servings: 4 to 6
Source: Giuliano Bugialli's Foods of Tuscany by Giuliano Bugialli