Egg White Frittata

Name: Egg White Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups fresh spinach, coarsely chopped; 1 cup cherry tomatoes, halved; 1/2 medium onion, diced; 1 teaspoon minced garlic; 1/4 teaspoon salt; Dash pepper; 8 egg whites, beaten; 3 tablespoons crumbled feta cheese; Minced fresh parsley, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

This veggie and feta egg white frittata is a fresh, fluffy, protein-packed dish that comes together in one pan and is perfect for breakfast, brunch or a light dinner.

Ingredients

1 tablespoon olive oil
2 cups fresh spinach, coarsely chopped
1 cup cherry tomatoes, halved
1/2 medium onion, diced
1 teaspoon minced garlic
1/4 teaspoon salt
Dash pepper
8 egg whites, beaten
3 tablespoons crumbled feta cheese
Minced fresh parsley, optional

Directions

Preheat oven to 375°. In a 8-in. ovenproof skillet, heat oil over medium heat. Cook the spinach, tomatoes, and onion until tender, 3-5 minutes. Add garlic, salt and pepper; cook one minute longer. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
Bake, uncovered, until egg whites are set, 10-12 minutes. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Garnish with parsley, if desired.

Nutrition Facts

1 slice: 95 calories, 4g fat (1g saturated fat), 3mg cholesterol, 347mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.

Meal-prep a healthy, fulfilling breakfast with this egg white frittata recipe. With nine grams of protein from the egg whites and only 95 calories per serving, it's easy to justify this fluffy delight. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator