Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan
Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan
Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan

Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan

David Venable

This is a flavorful, healthy, vegetable-filled frittata great for breakfast, lunch, or dinner.

Ingredients

  • 12 egg whites
  • 1/2 cup cherry tomatoes, halved
  • 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

Directions

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.

Cook's Notes

It's very important to squeeze out all the excess moisture from the spinach, as you don't want to water down your frittata.

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