Egg White Frittata
Egg white frittata is a light, savory breakfast made with egg whites, vegetables, and feta for an easy meal that feels fresh and simple.
Ingredients
- 12 egg whites
- 1 cup milk
- 1 tablespoon olive oil
- 1 cup spinach, chopped
- 1 cup red bell pepper, diced
- 1 cup red onion, diced
- ½ cup feta cheese crumbles
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the spinach, red bell pepper, and red onion and cook until the vegetables soften.
- In a large bowl, whisk together the egg whites, milk, salt, pepper, and garlic powder.
- Pour the egg white mixture directly into the skillet with the sautéed vegetables and stir gently to spread everything out evenly.
- Sprinkle the feta cheese over the top.
- Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the frittata is set in the center.
- Let it cool slightly before slicing and serving.
Nutrition
Notes
- Cook the vegetables first: Sautéing the spinach, bell pepper, and onion before baking helps remove extra moisture and gives the frittata better flavor.
- Whisk the egg whites well: Mixing them thoroughly with the milk and seasonings helps the frittata bake up more evenly.
- Do not over bake: Bake just until the center is set so the frittata stays tender and does not turn rubbery.
- Let it cool slightly before slicing: This helps it hold together better and makes it easier to cut clean slices.
- Great for meal prep: Slice it into portions once it cools so you can easily reheat servings throughout the week.
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