Spinach & Feta Egg White Frittata Cups
15min
25min
1
320
Chef's Note
These frittata cups can be made ahead and stored in the refrigerator for up to 3 days. For a quick breakfast, just microwave for 30 seconds. For a gluten-free option, simply omit the toast or use gluten-free bread.
Tags
Ingredients
6 large egg whites
2 cups fresh spinach
1/4 cup red bell pepper
2 tablespoons red onion
1 clove garlic
1/4 cup feta cheese
1 teaspoon fresh dill
1/2 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 whole cherry tomatoes
1 slice whole grain toast
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with cooking spray.
- 2
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add 2 tablespoons of finely diced red onion and sauté for 2 minutes until softened.
- 3
Add 1 minced garlic clove and cook for another 30 seconds until fragrant.
- 4
Add 2 cups of fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- 5
In a medium bowl, whisk 6 large egg whites until slightly frothy. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 6
Stir in the cooled spinach mixture, 1/4 cup diced red bell pepper, 1 teaspoon chopped fresh dill, and 1/2 teaspoon dried oregano.
- 7
Divide the mixture evenly among 6 cups of the prepared muffin tin, filling each about 3/4 full.
- 8
Sprinkle 1/4 cup crumbled feta cheese evenly over the tops of each cup.
- 9
Bake for 20-25 minutes until the frittatas are set and slightly golden on top.
- 10
While the frittatas bake, slice 4 cherry tomatoes in half and toast 1 slice of whole grain bread.
- 11
Let the frittata cups cool for 5 minutes before removing from the tin. Serve 6 frittata cups with the halved cherry tomatoes and whole grain toast on the side.
Nutrition Information (per serving)
320
30g
22g
12g
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