Veggie Egg Frittata
Veggie Egg Frittata is a healthy and delicious dish that is perfect for breakfast or brunch. It's loaded with vegetables, making it a great source of fiber and other essential nutrients. This recipe is gluten-free and suitable for those who are lactose intolerant or have a dairy allergy. It is also low in carbohydrates, making it an ideal dish for people looking to lose weight.
Allergen Information: Contains e
Nutrition Facts
Per serving
Energy
139 kcal
Protein
11 g
Carbs
11 g
Fat
5 g
Fiber
4 g
Ingredients
Raw Egg White
2 medium (66g)
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)
Spinach
0.25 cup, chopped (50g)
Clove Garlic, Chopped
0.5 tsp (1g)
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, spinach 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.