Description
A straightforward recipe for a light and protein-rich egg white frittata.
Ingredients
Scale
- 8 large egg whites
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped spinach
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped onion
- 1/4 cup shredded low-fat cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a medium bowl, whisk together the egg whites, milk, salt, and pepper until combined.
- Heat the olive oil in an oven-safe, non-stick skillet (about 8 inches) over medium heat.
- Add the spinach, bell pepper, and onion to the skillet. Cook until the vegetables soften, about 3 to 5 minutes.
- Pour the egg white mixture evenly over the cooked vegetables in the skillet.
- Cook on the stovetop for about 2 minutes, until the edges begin to set.
- If using cheese, sprinkle it over the top.
- Transfer the skillet to the preheated oven.
- Bake for 12 to 15 minutes, or until the frittata is set in the center and lightly golden.
- Remove from the oven and let it cool for a few minutes before slicing.
Notes
- You can substitute other low-water vegetables like mushrooms or zucchini for the peppers and onions.
- For easier removal, make sure your skillet is truly non-stick.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 frittata
- Calories: 180
- Sugar: 3
- Sodium: 450
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
- Cholesterol: 0
Keywords: egg white, frittata, breakfast, high protein, low fat, baked eggs