Egg White Vegetable Frittata
Egg White Vegetable Frittata is a quick Italian recipe: about 25 minutes from start to finish, for 4 servings. The main ingredients are egg whites, whole eggs and cherry tomatoes. The cooking is mostly baking and sautéing. It is gluten-free and vegetarian. It is on the lighter side, at about 195 calories and 18 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Save this recipe in Buttter
It is in the Healthy & Light cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 12egg whites
- 2whole eggs
- 150 gcherry tomatoes
- 100 gfresh spinach
- 1bell pepper
- 60 ggoat cheese
- 1 tbspolive oil
- 6 leavesfresh basil
Instructions
- Preheat oven to 375°F (190°C). Whisk together the egg whites and whole eggs until frothy. Season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Dice the bell pepper and sauté for 3 minutes. Add the spinach and cook until wilted, about 1 minute.
- Halve the cherry tomatoes and scatter them over the vegetables. Pour the egg mixture evenly over the top. Crumble goat cheese across the surface.
- Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are set and the top is lightly golden. Garnish with fresh basil leaves. Let cool for 5 minutes before slicing into wedges.
Nutrition per serving
- Calories
- 195 kcal
- Protein
- 18 g
- Fat
- 8 g
- Carbs
- 12 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Diet: gluten-free, vegetarian
- In cookbook: Healthy & Light
