Egg White Frittata with Boiled Quinoa (2 tbsp)
Egg White Frittata with Boiled Quinoa (2 tbsp) 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.
Nutrition Facts
Per serving
Energy
85 kcal
Protein
9 g
Carbs
7 g
Fat
2 g
Fiber
3 g
Ingredients
Egg, poultry, white, raw
6 number (198g)
Quinoa Boiled
2 tbsp (30g)
Common salt
0.5 tsp (2.5g)
Green Bell pepper
0.5 cup, chopped (100g)
Pepper, black
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Spinach
0.5 cup, chopped (100g)
Instructions
Cooking Steps
Preheat the oven to 350°F (180°C).
In a bowl, whisk the egg whites until frothy. Season with salt and pepper.
Heat olive oil in an oven-safe skillet over medium heat.
Add diced bell peppers, onions, and spinach to the skillet. Sauté until vegetables are slightly softened.
Pour the whisked egg whites over the sautéed vegetables in the skillet.
Sprinkle boiled quinoa and diced tomatoes on top.
Cook for a few minutes on the stovetop until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the frittata is set and slightly golden.
Remove from the oven and let it cool for a few minutes.
Cut into slices, and serve hot.