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Egg White Vegetable Frittata

Egg White Vegetable Frittata

High protein egg white vegetable frittata with 28g protein. Make ahead meal prep breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1.5 cups egg whites or 12 egg whites
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cups baby spinach packed
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup crumbled feta
  • 2 tbsp fresh parsley chopped

Method
 

  1. **Heat.** Preheat oven to 375F. Grease a 9 inch oven safe skillet or pie pan.
  2. **Saute.** Heat oil in the skillet over medium. Add onion and pepper. Cook 4 minutes. Add spinach, tomatoes, and garlic. Cook 2 minutes until spinach wilts.
  3. **Whisk.** In a large bowl whisk egg whites, whole eggs, salt, and pepper until frothy.
  4. **Pour.** Pour eggs over vegetables in the skillet. Tilt to distribute evenly.
  5. **Top.** Scatter feta over the top.
  6. **Bake.** Bake 20 minutes until just set in the center.
  7. **Rest.** Let rest 5 minutes. Top with parsley. Slice and serve.

Notes

Use carton egg whites for fastest prep. Check label for just egg whites. Saute vegetables first to drive off water. Preheat the oven fully before baking for proper rise.