Spinach and Egg-White Frittata
Start your day with a veggie-packed egg-white frittata. This tasty egg-white frittata recipe includes spinach, cherry tomatoes, and parmesan.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 12egg whites
- ½cup cherry tomatoes (halved)
- ½cup frozen spinach (thawed, chopped, and drained of moisture)
- 1cup small broccoli florets
- 1clove garlic (minced)
- 3tablespoon fresh basil (chopped)
- ½cup Parmesan cheese (reduced fat, grated)
- ¼teaspoon kosher salt
- ¼teaspoon cracked black pepper
- 2tablespoons low-fat sour cream
Instructions
Step 1
Gather the ingredients.Step 2
Preheat olive oil in a 10-inch nonstick pan over medium heat.Step 3
In a medium bowl, mix egg whites until frothy.Step 4
Add cherry tomatoes, spinach, broccoli, garlic, 2 tablespoon basil, Parmesan, salt, and pepper.Step 5
Add the egg mixture to the frittata pan and cook for 3 to 4 minutes until the egg whites begin to set around the edges.Step 6
Loosen egg white with a rubber spatula.Step 7
Flip pan and cook for an additional 3 to 4 minutes until frittata has set and is cooked through.Step 8
Transfer from the pan to a plate and sprinkle with the remaining basil.Step 9
Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.