Egg White Frittata
A light and nutritious frittata loaded with colorful veggies, perfect for breakfast or any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low-Calorie
Ingredients
Scale
- 8 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk the egg whites until frothy.
- Heat up a splash of olive oil in a skillet over medium heat.
- Sauté the diced onion and bell pepper until softened.
- Add the chopped spinach and halved cherry tomatoes, cooking until the spinach wilts.
- Pour the whisked egg whites over the sautéed vegetables and season with salt and pepper.
- Allow the mixture to cook on the stove for 2-3 minutes until edges start to set.
- Transfer the skillet to the oven and bake for 12-15 minutes until set and lightly browned.
- Let it cool slightly before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/egg-white-frittata/