This veggie and feta egg white frittata is a fresh, fluffy, protein-packed dish that comes together in one pan and is perfect for breakfast, brunch or a light dinner.
Instructions
1
Saute the veggies
2
Preheat the oven to 375°F. In an 8-inch ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped spinach, halved cherry tomatoes and diced onion. Cook, stirring frequently, for three to five minutes until the veggies are tender. Add the minced garlic, salt and pepper, and cook for one minute longer.
3
Add the egg whites
4
In a small bowl, beat the egg whites until foamy. Pour them into the skillet over the veggies. Cook over medium-low heat for three minutes or until the egg whites turn opaque and firm around the edges and the mixture starts to puff. Editor's Tip: For a balanced bite, spread the veggies into a single layer before pouring in the egg whites. Once cooked, it's OK if the top and center of the egg whites still look wet—they'll finish cooking in the oven.
5
Add cheese, then bake
6
Sprinkle the feta cheese evenly over the top. Transfer the skillet to the oven and bake, uncovered, for 10 to 12 minutes until the egg whites are set. Editor's Tip: To check if your frittata is done, gently shake the skillet—the center should be firm with no jiggle. Or, insert a knife into the center. If it comes out clean, the egg whites are cooked through.
7
Slice and serve
8
Run a rubber spatula around the edges and underneath the frittata to loosen it from the skillet. Carefully invert it onto a serving plate. Slice it into four wedges and garnish with fresh parsley, if desired.
