Mediterranean Egg White Frittata with Fresh Herbs
15min
15min
1
145
Chef's Note
For the best texture, don't overmix your egg whites - a gentle whisk just until combined will keep your frittata light and fluffy. If you're meal prepping, this frittata keeps well in the refrigerator for up to 3 days and can be enjoyed cold or gently reheated.
Tags
Ingredients
6 tablespoons (equivalent to 3 egg whites) egg whites
1/4 cup cherry tomatoes
1/2 cup baby spinach
1/4 medium red bell pepper
2 tablespoons red onion
1 tablespoon feta cheese
1 teaspoon fresh dill
1 teaspoon fresh parsley
1/2 teaspoon fresh oregano
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Finely dice 1/4 medium red bell pepper and 2 tablespoons red onion. Halve the cherry tomatoes. Chop the fresh herbs.
- 3
Heat 1 teaspoon olive oil in a small (6-inch) oven-safe nonstick skillet over medium heat.
- 4
Add the diced red onion and sauté for 2 minutes until softened.
- 5
Add the diced red bell pepper and continue cooking for 1 minute.
- 6
Add 1/2 cup baby spinach and cook until just wilted, about 30 seconds.
- 7
Whisk 6 tablespoons egg whites in a bowl with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon lemon zest.
- 8
Pour the egg white mixture over the vegetables in the skillet.
- 9
Sprinkle the halved cherry tomatoes, 1 teaspoon fresh dill, 1 teaspoon fresh parsley, and 1/2 teaspoon fresh oregano evenly over the top.
- 10
Cook on the stovetop for 2 minutes until the edges begin to set.
- 11
Sprinkle 1 tablespoon crumbled feta cheese on top and transfer the skillet to the preheated oven.
- 12
Bake for 8-10 minutes until the frittata is set and slightly puffed.
- 13
Remove from oven and let cool for 1 minute before sliding onto a plate.
Nutrition Information (per serving)
145
15g
7g
7g
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