Name: Egg White and Spinach Frittata with Roasted Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Egg Whites; 2 cups Baby Spinach; 0.5 cup Roasted Red Peppers, chopped; 1 ounce Feta Cheese, crumbled; 1 teaspoon Olive Oil; 1 clove Garlic, minced

Nutrition

Per serving

270 calories

Protein: 31g; 47% of calories
Carbs: 10g; 15% of calories
Fat: 11g; 38% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven's broiler to high.
Heat the olive oil in an oven-safe nonstick skillet over medium heat.
Add the minced garlic and baby spinach, sautéing until the spinach is fully wilted and excess moisture has evaporated.
Stir in the chopped roasted red peppers and spread the vegetables evenly across the skillet.
Pour the egg whites over the vegetable mixture, seasoning with a pinch of salt and black pepper.
Cook undisturbed for 4 to 5 minutes until the edges of the frittata are set and the bottom is lightly golden.
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
Transfer the skillet to the oven under the broiler for 3 to 4 minutes, or until the top is puffed, fully cooked, and the feta is melty and slightly browned.
Slice and serve immediately, or let cool and portion into meal prep containers.

Nutrition

Ingredients

Instructions

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