Egg White Frittata
Another one of my recipes that comes to life because I don’t have the ingredients I really want.
Why do these always turn out the best? Unplanned success!
As I was looking in my fridge for eggs, I realized I didn’t have any. Every Sunday night I make hard boiled eggs and eat the egg whites for breakfasts at work. All I had was one of those “all whites” cartons and thought well I can’t really scramble these up and expect them to still taste good 4 days later.
So nervously, I attempted my first frittata! I had never made one before, but thought how hard can it be? You just toss things in a pan and bake it. Really, that’s what I did. And it turned out fabulous 🙂
You can put anything you want in a frittata. Veggies of your choice based on your taste buds. That’s the beauty of these. I had some lovely green bell peppers I just purchased from Trader Joes, along with chives so I knew those were going in.
A lot of frittatas call for cheese, and you can certainly add that too, but I wanted to keep it as light and clean as possible.
For this recipe you will need:
- 1 small carton of “All whites” egg whites. This is equivalent to about 10 large eggs.
- 1 green bell pepper, diced
- 1/2 cup white onion, diced
- 1 1/2 cup fresh baby spinach leaves
- 1-2 Tablespoons of fresh chives
- Olive oil Cooking spray
- Cast iron skillet or oven safe saute pan
Preheat your oven to 325 degrees Fahrenheit
Start by chopping up all those veggies!
Add all of your egg whites to a large bowl, mix in the veggies (it will look veggie heavy, no worries the egg will rise when cooking).
Spray an OVEN SAFE skillet with olive oil spray. I used my Emeril pans and made sure they were oven safe. My pans can be heated to 350 degrees, but to be on the safe side I went with 325. You can certainly cook at a higher temperature if you have a trusty pan, just cook it a little less.
Now when I say spray, spray it good! My pans are stainless steel so EVERYTHING sticks to them, but since I sprayed heavy, the fritatta slid right out.
Pour all the ingredients into the skillet and place in the oven for 50 minutes (again a little less if cooking at a higher temperature).
You will know the frittata is done when the egg has risen, it has turned a nice light toasty golden color, and the edges of it are a little bit brown.
See the edges? YUM!
WARNING: when removing from the oven make sure you wear an oven mit, the handle is just as hot as the pan!
Let the pan cool for 3-5 minutes, grab a plate big enough for the fritatta and flip the pan over so it slides out nicely.
Looks great doesn’t it?
Those edges again!
I cut into 4 equal pieces. The inside is beautiful!
Full of delicious healthy green veggies 🙂
Nutritional info: per serving (1/4 frittata)- 79 calories, 1 gram of fat, 3.7 grams of carbs, 13.25 grams of protein.
CAN’T beat it! 79 calories? And if you ate the whole thing it would only be 319! I don’t want THAT much frittata, I will save it for my breakfasts, but the thought is nice 🙂
XOXO With a Cherry On Top,