NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 oz feta cheese

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 cup red onion

1 tsp extra virgin olive oil

1 tbsp fresh basil

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 3

  Heat the extra virgin olive oil in a 10-inch oven-safe non-stick skillet over medium heat.

• 4

  Add the diced red onion and sauté for 3-4 minutes until translucent and soft.

• 5

  Stir in the baby spinach and halved cherry tomatoes, cooking for 1-2 minutes until the spinach is just wilted.

• 6

  Pour the egg mixture into the skillet over the vegetables, ensuring they are evenly distributed.

• 7

  Sprinkle the crumbled feta cheese, fresh basil, and fresh parsley over the top of the eggs.

• 8

  Allow the frittata to cook undisturbed on the stovetop for 2-3 minutes until the edges begin to set.

• 9

  Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.

• 10

  Remove from the oven, let it cool for a few minutes, then slice into wedges and serve.