This healthy egg white frittata is made of sautéed tomatoes, garlic, and spinach folded into fluffy, whisked egg whites and baked to puffy protein-goodness.
Servings : 4servings
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Ingredients
2tablespoonsolive oil
1 ½cupscherry tomatoes,halved
1teaspoonsea salt,divided
3clovesgarlic,minced
2cupsfresh baby spinach
16egg whites
¼teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 400˚F, heavily grease a 9-inch baking dish with butter, or line it with parchment paper. Set aside.
Heat the olive oil in a sauté pan set over medium-high heat. Add the tomatoes, season with 1/2-teaspoon salt, and sauté until blistered. Add the garlic and sauté for 20 seconds. Finally, add the spinach and sauté for 1 to 2 minutes or until wilted.
Pour the veggies into the prepared baking dish and spread evenly along the bottom.
In a medium-sized mixing bowl, whisk together the egg whites, remaining salt, and ground black pepper until slightly lightened in color.
Pour the egg whites over the veggies. Tilt the pan to distribute the eggs evenly throughout the pan. Bake uncovered for 30 minutes.
Remove from the oven and let rest for several minutes.
Slice the frittata into 4 equal pieces and serve.
Notes
When sautéing veggies, drain any released moisture; excess moisture can result in a watery frittata.
Avoid wasting yolks by using bottled egg whites. Check the bottle for the equivalent amount needed (usually indicated for 16 egg whites).
Beat egg whites just before cooking to prevent watery eggs.
For added flavor and creaminess, sprinkle some crumbled feta, grated Parmesan, or shredded cheddar cheese over the frittata.
Fresh herbs like basil, parsley, or dill can elevate the taste profile of your frittata. Chop them finely and mix them into the egg whites before cooking.
Ensure your oven is fully preheated for a beautifully puffed frittata.
Refrigerate Leftovers: Once cooled, store leftover frittata in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 mins or microwave in 30-second intervals until heated through.
To freeze, cool completely, and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge, then follow reheating instructions.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast
Cuisine: American
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