Egg White Frittata
A tasty egg white frittata recipe with spinach and tomatoes.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- ½ cup finely chopped onions
- 4 cups baby spinach leaves (well packed)
- 8 (1 cup) egg whites
- ⅓ cup finely grated Parmesan cheese
- 1 cup cherry tomatoes (halved)
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- 1
Preheat oven to 350ºF/180ºC.
- 2
Heat the oil in a frying pan over medium heat.
- 3
Fry onion until softened and translucent.
- 4
While the onion is cooking, whisk egg whites with salt and pepper in a medium bowl until frothy. Stir in almost all of the parmesan cheese. Reserve 1 or 2 tablespoons of parmesan cheese for topping.
- 5
Once the onion is done, add spinach to the skillet and cook until just wilted, about 30-60 seconds. Spread vegetables evenly around the base of the skillet.
- 6
Pour egg white mixture over vegetables and cook over medium heat for 1 minute or until the egg white is just starting to set on the bottom.
- 7
Arrange halved cherry tomatoes evenly over the top and sprinkle with remaining parmesan cheese. Cook for another 2 minutes.
- 8
Transfer skillet to preheated oven and bake uncovered for 8-10 minutes or until egg is set and the surface is beginning to brown. HINT - if the surface is not browned to your liking, broil (grill) until beginning to brown.
- 9
Cut into 4 wedges and serve immediately.