Egg White Frittata

Ingredients

• 1 Tbsp unsalted butter or coconut oil

• 1 red bell pepper – diced (or 1 cup chopped vegetables of choice)

• 1 cup egg whites (approximately the whites of 8 large eggs)

• 2 green onions- finely chopped

• 1⁄2 tsp Italian seasoning

• 1⁄4 tsp kosher salt

• 1 1⁄2 cups roughly chopped or torn fresh spinach

• 2 Tbsp shredded cheddar or Parmesan cheese

• Sliced fresh avocado – optional for serving

Steps

1. Place a rack in the upper third of your oven and preheat oven to broil

2. Heat a small (8-inch) nonstick and oven safe skillet over medium heat. Add the butter. Once the butter is melted, add the red bell pepper. Saute until the pepper softens about 6-8 minutes.

3. Whisk the egg whites in a bowl until they are lightly frothy.

4. To the skillet, add the Italian seasoning, salt, and green onion. Stir to combine and let cook 30 seconds.

5. Add the spinach to the skillet a little at a time, stirring until it wilts and cooks down. This will take 1-2 minutes.

6. Slowly pour the egg whites into the skillet and let cook undisturbed, until the edges begin to cook through and appear more solid white.

7. With a rubber spatula, gently line up the edges and oil the pan so any uncooked egg whites run underneath the cooked eggs and now touching the bottom of the skillet. Move the spatula all the around the edges, lining the edges and along as you go. Let cook 1 more minute.

8. Sprinkle the cheese on top, then transfer the skillet to the oven. Broil for 2-3 minutes (don’t leave unattended) until the egg whites are puffed and have cooked through. Slide Remove from oven and transfer egg by sliding onto a plate or cutting board. Cut into wedges and serve hot with avocado as desired.

Store
Refrigerate in an airtight storage container for up to 3 days.