Mediterranean Egg White Frittata
 
Prep time
Cook time
Total time
 
The trifecta - healthy, easy, fast - for a perfect brunch or weeknight dinner.
Category: Brunch, Main Dish
Yield: 6 servings
Ingredients
  • 2 cups egg whites
  • 3 Tbsp milk or half-and-half
  • ¼ cup reduced-fat feta cheese, crumbled
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 2 Tbsp olive oil
  • 1 red or green bell pepper, diced
  • 1 cup mushrooms, chopped
  • 1 clove garlic, minced
  • 2 cups baby spinach, roughly chopped
  • ½ cup sun-dried tomatoes, chopped
  • ¼ cup kalamata olives, chopped
  • 3 scallions, diced (white and green parts)
Instructions
  1. Preheat oven to 400 F. Combine egg whites, milk, feta, basil, oregano and thyme in a medium bowl and whisk until frothy. Set aside.
  2. Heat olive oil in a cast-iron or ovenproof skillet. Add bell pepper and mushrooms and cook over medium heat until slightly softened, about five minutes. Add garlic, spinach, sun-dried tomatoes, and olives and cook until spinach is wilted, about two minutes. Add scallions and stir.
  3. Pour in egg white mixture. Stir constantly for about a minute until you start to see bits of cooked egg. Let sit undisturbed for two to three minutes, until the bottom begins to set. Place skillet in preheated oven and cook for 10-12 minutes, until the top is browned and the frittata is set in the middle. Let cool for about five minutes and serve with a simple salad.
Recipe by Baked In at https://www.baked-in.com/2012/04/12/mediterranean-egg-white-frittata/