Description
A straightforward recipe for a light and protein-rich egg white frittata.
Ingredients
Scale
- 8 large egg whites
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon 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). Lightly grease an oven-safe non-stick skillet, about 8 inches in diameter.
- In a medium bowl, whisk together the egg whites, milk, salt, and pepper until well combined.
- Heat the olive oil in the skillet over medium heat. Add the spinach, bell pepper, and onion. 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 evenly over the top.
- Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it cool in the skillet for 5 minutes before slicing and serving.
Notes
- You can substitute the vegetables with mushrooms or leftover cooked broccoli.
- For a non-stick surface, use a well-seasoned cast iron skillet or a quality non-stick pan.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 frittata
- Calories: 180
- Sugar: 3
- Sodium: 450
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
- Cholesterol: 0
Keywords: egg white frittata, healthy breakfast, low calorie, egg whites, baked eggs