Bikini Fritatta from Crossroads Diner - DC News FOX 5 DC WTTG

Bikini Fritatta from Crossroads Diner

Posted: Updated:

BIKINI FRITATTA
Chef Tom Fleming, Crossroads Diner

MAKES 2 PORTIONS

INGREDIENTS:
4 OZ SMOKED SALMON
6 EACH EGG WHITE
1 OZ FRESH BASIL ROUGH CHOPPED
1 OZ ROASTED RED PEPPER
1 OZ MARIANTED RED ONIONS
1 FRESH RIPE AVOCADO
BABY FIELD GREENS
1 OZ SIMPLE VINAIGRETTE
1 OZ E.V.O.O.


METHOD:
IN MEDIUM NON STICK SKILLET HEAT ½ OZ OLIVE OIL
ADD PEPPERS AND SAUTE UNTIL WARM
ADD ½ OZ FRESH BASIL, EGG WHITES AND STIR WITH SPATULA
SEASON WITH SALT AND PEPPER TO TASTE
PLACE SAUTE PAN IN 325 DEGREE OVEN AND COOK UNTIL SET (ROUGHLY 5 TO 7 MINUTES)
REMOVE FROM OVEN AND PLACE ON SERVING TRAY
GARNISH FRITATTA WITH SMOKED SALMON, FRESH AVOCADO, REMAINING BASIL, MARINTED RED ONIONS AND E.V.O.O.
SERVED WITH SIDE SALAD OF BABY FIELD GREEN TOSSED IN SIMPLE VINAIGRETTE

Powered by WorldNow
Untitled

WTTG FOX 5 & myfoxdc
5151 Wisconsin Ave. NW
Washington, DC 20016
Main Number: (202) 244-5151
Newsroom: (202) 895-3000
fox5tips@wttg.com

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices