Egg White Frittata with Vegetables

A protein-dense, low-calorie frittata using mostly egg whites. Perfect for meal prep.

Ingredients

• 8 egg whites + 2 whole eggs
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 cup mushrooms, sliced
• 1/4 cup diced red onion
• 1/4 cup bell pepper, diced
• 2 oz goat cheese or feta, crumbled
• 1 tbsp olive oil
• Salt, pepper, dried basil

Directions

1. Preheat broiler. Whisk egg whites and whole eggs together with salt, pepper, and dried basil.
2. Heat olive oil in an oven-safe 10-inch skillet over medium heat.
3. Sauté mushrooms, onion, and bell pepper 4-5 minutes. Add spinach and wilt.
4. Arrange tomatoes among the vegetables. Pour egg mixture over top.

Cook on stovetop 3-4 minutes until edges are set.

1. Crumble cheese over top. Transfer to broiler 3-4 minutes until top is golden and set.
2. Slice into wedges and serve.

Notes

Using mostly egg whites reduces fat and calories dramatically while keeping the protein very high. Watch the broiler — it goes from done to burned quickly.