Easy Egg White Frittata (Print Version)
# Ingredients:
01 -
½ teaspoon olive oil
02 -
½ cup bell pepper, diced (~½ medium bell pepper, any color)
03 -
1 cup fresh spinach, roughly chopped (measure before chopping, do not pack)
04 -
½ cup cherry or grape tomatoes, halved
05 -
1 cup egg whites or whites of 8 large eggs
06 -
1/3 cup shredded cheddar cheese
07 -
¼ teaspoon black pepper
08 -
¼ teaspoon garlic powder
09 -
¼ teaspoon sea salt (optional, to taste)
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Add ½ teaspoon olive oil to an oven-safe 8-inch nonstick frying pan with a metal handle. Heat over medium heat and sauté diced bell pepper for about 4-5 minutes until softened.
03 -
Add chopped spinach to the pan and cook for about 2 minutes, or until slightly wilted.
04 -
Add the halved cherry tomatoes and cook for another minute. Pat the veggies with a paper towel to absorb any excess moisture.
05 -
Add the egg whites to a medium bowl and whisk until foamy. Alternatively, if using carton egg whites, shake vigorously with the cap sealed to achieve foaminess. Add black pepper and garlic powder, then whisk to combine. Do not let the egg whites settle before adding to the pan.
06 -
Pour the egg whites into the pan with the veggies. Top with shredded cheddar cheese, then bake in the oven for 16-20 minutes, or until the egg whites are fully cooked and cheese is melted and bubbly.
07 -
Remove from the pan, cut into quarters, and serve topped with optional sliced avocado and green onions.
# Notes:
01 -
If your pan’s non-stick coating is insufficient, lightly spray the pan with cooking spray after patting excess moisture from the vegetables to prevent sticking.
02 -
Do not add salt to the egg whites before cooking, as it can cause the mixture to become watery.