Healthy Vegetable Frittata

Although eggs are a great option for adding more protein to your breakfast, scrambled eggs can get boring fast. We love whipping up this healthy vegetable frittata made with egg whites, parmesan, and veggies - it’s delicious, quick and easy!

Prep Time10

Cook Time15

Total Time25

Servings:

Equipment

Cast-iron skillet or oven safe non-stick skillet
Whisk
Large bowl
Vegetable chopper tool

Ingredients

1 tablespoon olive oil
1/4 cup diced red onion
1/2 cup diced red bell pepper
2 cups baby spinach roughly chopped
1 carton egg whites 10 egg whites
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon baking powder
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
2 tablespoons fresh chopped parsley

Instructions

Preheat the oven to 375 degrees fahrenheit.
Add olive oil, onion and red bell pepper to an oven safe skillet. Saute 3-5 minutes until onion is translucent. Add the spinach and saute another 1-2 minutes until wilted.
In a mixing bowl, whisk egg whites until starting to get frothy. Stir in Parmesan cheese, baking powder, salt, and pepper
Pour the egg mixture over vegetables in the skillet and cook for about 2-3 minutes on the stovetop or until the bottom starts to set.
Transfer to the oven and bake for another 5-8 minutes or until the top of the frittata is set. Remove from the oven, sprinkle with chopped parsley and more parmesan (if desired). Cut into 6 equal pieces to serve.

Nutrition