Veggie-Packed Egg White Frittata
This Veggie-Packed Egg White Frittata is loaded with fresh veggies and made with Eggland’s Best 100% Liquid Egg Whites, a nutritious and delicious start to your day!
Make This Recipe
Ingredients
1 cup Eggland's Best 100% Liquid Egg Whites
1/2 cup cherry tomatoes
1/2 cup Spinach
1/4 cup red bell pepper
1/4 cup onion
Salt and pepper, to taste
Preparation
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or olive oil.
- Add diced onions and diced red bell peppers to the skillet. Sauté until they start to soften, about 2-3 minutes.
- Add chopped spinach to the skillet and cook until it wilts, about 1-2 minutes.
- In a separate bowl, whisk together the liquid egg whites with a pinch of salt and pepper.
- Pour the whisked egg whites evenly over the sautéed vegetables in the skillet.
- Allow the egg mixture to cook undisturbed for a few minutes until the edges start to set.
- Once the edges are set, use a spatula to gently lift the edges and allow the uncooked egg to flow underneath.
- Continue cooking until the frittata is mostly set but still slightly runny on top.
- Sprinkle halved cherry tomatoes evenly over the top of the frittata.
- Cover the skillet with a lid and reduce the heat to low. Let the frittata cook for an additional 3-4 minutes, or until the top is set
- Carefully slide the frittata onto a plate or cutting board. Slice into wedges and serve warm.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 23 |
| Fat | 0.1g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 45mg |
| Carbohydrates | 2g |
| Dietary Fiber | .6g |
| Protein | 3g |