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Moroccan Egg White Frittata

Moroccan Egg White Frittata

Breakfast
Prep Time
10min
Cook Time
15min
Servings
1
Calories
333
Chef's Note

For the fluffiest egg white frittata, whisk the egg whites until they're frothy but not stiff. This creates air pockets that help the frittata rise beautifully in the oven. 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
high-protein
moroccan
african
egg whites
breakfast
calorie deficit
chickpeas
healthy
frittata
quick
Ingredients

  • 6 large egg whites

  • 1/4 cup red bell pepper

  • 1 cup spinach

  • 2 tablespoons red onion

  • 1/4 cup chickpeas

  • 2 tablespoons low-fat feta cheese

  • 1 teaspoon olive oil

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon paprika

  • 1/8 teaspoon turmeric

  • 1 tablespoon fresh cilantro

  • 1 teaspoon fresh mint

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 small lemon wedge

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat 1 teaspoon of olive oil in an 8-inch oven-safe skillet over medium heat.

  • 3

    Add 2 tablespoons of diced red onion and sauté for 2 minutes until softened.

  • 4

    Add 1/4 cup of diced red bell pepper and continue cooking for another 2 minutes.

  • 5

    Drain and rinse 1/4 cup of chickpeas, then add to the skillet along with 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, 1/4 teaspoon of paprika, and 1/8 teaspoon of turmeric. Stir to coat and cook for 1 minute until fragrant.

  • 6

    Add 1 cup of spinach and cook until just wilted, about 1 minute.

  • 7

    In a bowl, whisk 6 large egg whites with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper until frothy.

  • 8

    Pour the egg whites over the vegetable mixture in the skillet, ensuring even distribution.

  • 9

    Sprinkle 2 tablespoons of crumbled low-fat feta cheese on top.

  • 10

    Cook on the stovetop for 2 minutes until the edges begin to set.

  • 11

    Transfer the skillet to the preheated oven and bake for 8-10 minutes until the frittata is fully set and slightly puffed.

  • 12

    Remove from oven and let cool for 2 minutes.

  • 13

    Sprinkle with 1 tablespoon of chopped fresh cilantro and 1 teaspoon of chopped fresh mint.

  • 14

    Serve with a small lemon wedge to squeeze over the top just before eating.

Nutrition Information (per serving)
333
Calories
33g
Protein
25g
Carbs
11g
Fat
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