Gorgonzola Frittata

Add one elegant ingredient to an otherwise simple recipe and all of a sudden you have an over-the-top dish.  Gorgonzola cheese is the perfect elegance to enhance a frittata.

If Gorgonzola is not a flavor you favor, try goat or feta cheese instead, but a thrilling flavor is achieved with this tangy, rich blue cheese.  And don't be afraid to use egg "substitute."  It's not really a substitute at all, but just egg whites with beta-carotene added to provide the yellow color yolks would add.  You save on fat, calories, and cholesterol, and you get the benefit of a healthy lean protein.

Gorgonzola Frittata
 
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 garlic clove, minced
1 cup nonfat liquid egg substitute
1/4 cup nonfat creamer (I use So Delicious Coconut Milk Creamer)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Gorgonzola cheese, crumbled

Heat olive oil over medium heat in a seven or eight-inch ovenproof skillet.  Add onion, carrot, celery, and garlic.  Cook, stirring frequently, about five minutes until onion is translucent and carrots soften.

Preheat broiler.  Combine egg substitute, creamer, salt, and pepper.  Pour over vegetables in skillet abd sprinkle with Gorgonzola.  Cover and cook 5 to 8 minutes until frittata is almost set.  Place under broiler for 2 to 4 minutes until golden brown on top.

Let frittata rest several minutes and serve warm.  Makes 4 servings, 3 points plus for Weight Watchers or 136 calories each.