Spinach & Tomato Egg White Frittata
A fluffy, low-calorie frittata baked with liquid egg whites, baby spinach, juicy cherry tomatoes, and crumbled feta cheese.
Ingredients
2 servings- 1.5 cupsLiquid egg whites
- 1 cupBaby spinach
- 1/2 cupCherry tomatoes, halved
- 1/4 cupFeta cheese, crumbled
- 1 tspOlive oil
- to tasteSalt and black pepper
Instructions
Step 1
Preheat the oven to 370°F (188°C).
Step 2
Heat olive oil in an oven-safe skillet over medium heat. Sauté the baby spinach and cherry tomatoes until the spinach is wilted, about 2 minutes.
Step 3
Pour in the egg whites and season with salt and black pepper.
Step 4
Let the mixture cook undisturbed for 3-4 minutes until the edges begin to set.
Step 5
Sprinkle the crumbled feta cheese evenly over the top.
Step 6
Transfer the skillet to the oven and bake for 10-12 minutes until the center is set and no longer jiggly.
Chef's Tips & Notes
Pro Tips
- •If you don't have an oven-safe skillet, pour the mixture into a greased pie dish before baking.
- •Add chopped bell peppers or mushrooms for extra flavor.
- •Egg whites provide a massive amount of clean protein with virtually no fat.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Can be frozen in slices for up to 1 month. Reheat in the toaster oven.
Meal Prep
Slice into wedges and store for easy morning reheating. Microwave for 45 seconds.
Nutrition Facts
Per serving (2 servings total)
