Egg White Frittata with Spinach and Mushrooms

Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey

Start your day with a burst of energy with this Egg White Frittata with Spinach and Mushrooms. It's a healthy, protein-packed dish that's low in carbs and fat, making it an ideal choice for a nutritious breakfast or a light brunch.

Time:

30 minutes

‍Serving Amount:

4 servings

Ingredients:

• 8 egg whites
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/4 cup feta cheese, crumbled
• 1 small onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sliced mushrooms, sautéing until they are tender and lightly browned.
3. Stir in the chopped spinach and cook until it wilts. Season with salt and pepper.
4. In a large bowl, whisk the egg whites with a pinch of salt until slightly frothy.
5. Spread the sautéed vegetables evenly in an oven-proof skillet or baking dish.
6. Pour the whisked egg whites over the vegetables, ensuring they are well distributed.
7. Sprinkle the top evenly with crumbled feta cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is lightly golden.
9. Remove from the oven and let it cool slightly before cutting into wedges.

Serving Suggestion:

Serve warm, cut into wedges. This frittata pairs wonderfully with a side salad or whole-grain toast for a complete meal.

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Also see → Top 10 High-Protein, Low-Carb, Low-Fat Recipes Without Chicken or Turkey