Egg White Frittata
Egg White Frittata is a healthy and nutritious breakfast option that is high in protein and low in carbs. This recipe is gluten-free, making it suitable for people with gluten intolerance. It is also dairy-free, making it a good option for people with a dairy allergy. This recipe is a great way to use up leftover vegetables in your fridge and create a balanced meal. The frittata is easy to prepare and can be customized to suit your taste preferences.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
111 kcal
Protein
12 g
Carbs
3 g
Fat
5 g
Fiber
0 g
Ingredients
Egg, poultry, white, raw
3 number (99g)
Milk, whole, Cow
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Button mushroom, fresh
1 tbsp (15g)
Pepper, black
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Chopped Tomato
1 tbsp (15g)
Green Bell pepper
1 tbsp (15g)
Spinach
0.25 cup, chopped (15g)
Instructions
Cooking Steps
In a bowl add egg whites salt and freshly cracked pepper along with milk.
Beat the mixture with a whisk until egg whites are frothy.
Add the chopped tomatoes, mushroom, spinach leaves and bell peppers.
Grease the pan with oil and add veggies and sauté for 1 minute.
Then pour the egg mixture on the skillet and reduce the heat to medium until the bases of the eggs are settled.
Now bake the egg mixture for 3 minutes in oven.
Once the eggs are cooked transfer it to a plate.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.