A TASTE OF C-CAP: Rigo’s Roasted Vegetable Egg White Frittata

Roasted Vegetables

• 1 zucchini, large dice
  
• 1 yellow squash, large dice
  
• 1 red onion, large dice
  
• 1 red pepper, large dice
  
• 1 tsp. minced garlic
  
• 1 Tbs. thyme
  
• 2 Tbs. olive oil
  
• Salt, to taste
• 3 to 4 egg whites per frittata
  
• Olive oil

Ranchero Sauce

• 1 onion, diced
  
• 2 jalapenos, seeded and small dice
  
• 2 large cloves garlic, minced
  
• 1 tsp. cumin
  
• 1 tsp. chili flakes
  
• 1 shot tequila
  
• 2 steak tomatoes, seeded and large dice
  
• 2 c. V-8 or tomato juice
  
• Olive oil
  
• Salt, to taste

Garnish

• Sliced avocado
  
• Cherry tomatoes
  
• Fresh herbs
  
• Lemon juice
  
• Salt, to taste

1. To roast vegetables: Toss all ingredients together; salt to taste. Place on baking sheet. Roast in 350° oven about 15 minutes or until most moisture is gone from around vegetables.
   
2. To make sauce: In small sauce pot, add a little olive oil and sauté onions and jalapenos. Add garlic, cumin and chili flakes; sauté until aroma of spices stands out. Add tequila and reduce. Add tomatoes and juice; reduce till thick and chunky. Salt to taste.
   
3. To make each frittata: In small pan, add a little olive oil, desired amount of roasted vegetables and 3 to 4 egg whites. With rubber spatula, scramble until almost set, then allow to set at low heat.
   
4. To serve: Spoon about 4 Tbs. (2 oz) ranchero sauce on plate. Place frittata on top. Fan sliced avocado on frittata and top with cherry tomatoes quartered and tossed with fresh herbs, salt to taste and lemon juice. Makes about 10-12 frittatas.