Egg White Frittata
Light, fluffy & packed with veggies, this egg white frittata is the perfect high-protein, low-calorie breakfast. Quick, easy & great for meal prep!
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- ½ cup diced bell pepper red, yellow, or orange
- ½ cup sliced grape or cherry tomatoes
- ½ cup diced red onion
- ½ cup chopped spinach
- 1 16 oz container (2 cups) liquid egg whites
- ¼ cup crumbled feta cheese
- ¼ teaspoon sea salt to taste
- ½ teaspoon pepper to taste
- 1 Tablespoon chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet (I used a 10 inch cast iron) over medium heat. Add diced bell peppers and red onion. Sauté for 3-4 minutes until vegetables are slightly softened. Season with salt and pepper. Add chopped spinach and tomatoes. Cook for an additional 1-2 minutes until spinach wilts.
- Turn heat to low and pour the egg whites evenly over the vegetables in the skillet.
- Sprinkle crumbled feta cheese evenly over the top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the frittata is set.
- Once cooked, remove the frittata from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley before serving.
- Slice the frittata into wedges and serve.
Notes
- In the fridge: Transfer any leftovers to an airtight container and store in the fridge for up to 3-4 days.
- In the freezer: For longer storage, wrap individual portions and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: You can reheat individual slices in the microwave, oven, toaster oven or air fryer.
Nutrition
Serving: 1 slice | Calories: 91kcal | Carbohydrates: 3g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 399mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g