NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup baby spinach

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the extra virgin olive oil in an 8-inch oven-safe non-stick skillet over medium heat.

• 4

  Add the diced red onion and red bell pepper to the skillet, sautéing for 4-5 minutes until the vegetables have softened.

• 5

  Stir in the baby spinach and cook for about 1 minute, just until the leaves have wilted.

• 6

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

• 7

  Sprinkle the crumbled feta cheese and chopped fresh chives evenly over the top of the egg mixture.

• 8

  Allow the frittata to cook on the stovetop for 2-3 minutes without stirring, until the edges are beginning to set.

• 9

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

• 10

  Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.