1/2 cup frozen spinach, thawed, chopped, and drained of moisture
1 cup small broccoli florets
1 clove garlic, minced
3 Tbsp fresh basil, chopped
1/2 cup reduced-fat Parmesan cheese, grated
1/4 tsp kosher salt
1/4 tsp cracked black pepper
2 Tbsp low-fat sour cream
Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt, and pepper.
Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.
Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.
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