Egg White Frittata with Vegetables
This high-protein egg white frittata is packed with colorful vegetables and is perfect for a nutritious breakfast or brunch. It’s light, fluffy, and can be customized with your favorite veggies, making it a versatile and healthy choice for fitness enthusiasts.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 8 large egg whites
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large skillet, heat the olive oil over medium heat and add the diced bell peppers and zucchini. Sauté for about 5 minutes until softened.
- 3. Add the chopped spinach and cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.
- 4. In a bowl, whisk the egg whites, salt, black pepper, and dried oregano together until well combined.
- 5. Pour the egg white mixture over the sautéed vegetables in the skillet, ensuring it's evenly distributed. Cook on the stovetop for about 2 minutes before transferring the skillet to the oven. Bake for 15 minutes, or until the egg whites are set and slightly golden.
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