By Chef Phil Andriano
4 oz. Liquid Egg Whites
1 oz. Skim Milk
1 oz. Grated Parmesan
1/4 cp. Zucchini (Diced)
1/4 cp. Yellow Squash (Diced)
1/4 cp. Scallions (Diced)
1/4 cp. Tomato (Diced)
1 cp. Cornmeal/Polenta
3 tsp. Olive Oil
Frittata
1. In a heated pan on medium heat, add 2 tsp. of olive oil.
2. In a large bowl, combine egg whites, skim milk, parmesan cheese and a pinch of salt and pepper. Whisk together.
3. Saute the vegetables in the heated pan with the olive oil for about 3 minutes.
4. Add the egg mixture to the pan. Cover the pan with another saute pan, forming a lid. Lower the flame to low.
5. After about 8 minutes or until set, transfer the frittata to a plate.
Polenta
1. Add two cups of water into a saucepan.
2. When the water starts to boil, add the cornmeal/polenta. Stirring occasionally. Add a pinch of salt to taste.
3. After about 3 minutes, pour polenta onto a pan mold and let set.
4. Add 1 tsp of olive oil in a heated pan.
5. Remove the polenta from the mold and grill for 2 minutes on each side to brown.
Serving:
1. Place polenta cake with frittata. Garnish with parmesan cheese and fresh herbs.
