Kale Mushroom Frittata (2 egg whites)
This Kale Mushroom Egg white Frittata is a low-calorie and gluten-free dish that's perfect for weight loss. It's made with egg whites, kale, mushrooms, and a few other healthy ingredients. This recipe is also vegetarian and high in protein, making it an excellent option for vegetarians who want to incorporate more protein in their diet.
Nutrition Facts
Per serving
Energy
134 kcal
Protein
12 g
Carbs
11 g
Fat
5 g
Fiber
4 g
Ingredients
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Chopped kale
0.5 small cup (50g)
Button Mushroom
0.25 cup, chopped (50g)
Clove Garlic, Chopped
0.5 tsp (1g)
Egg, poultry, white, raw
2 medium (66g)
Instructions
Cooking Steps
Preheat the oven to 350°F (180°C).
In a bowl, whisk together the egg whites, salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until the onion turns translucent.
Add the chopped kale and sliced mushrooms and cook for another 2-3 minutes until the vegetables soften.
Pour the egg white mixture over the vegetables in the skillet.
Place the skillet in the preheated oven and bake for 10-15 minutes until the frittata is set.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing it into wedges.