Fluffy Egg White and Spinach Frittata with Roasted Cherry Tomatoes

Name: Fluffy Egg White and Spinach Frittata with Roasted Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 egg whites; 0.25 cup unsweetened almond milk; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0.5 tablespoon olive oil; 0.25 yellow onion (medium, diced); 1 cup fresh spinach (chopped); 1 cup cherry tomatoes (halved); 1 teaspoon olive oil

A light and airy frittata packed with protein from egg whites and fresh spinach, served with sweet roasted cherry tomatoes for a balanced and flavorful meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $1.55/serving

Dietary

Low-Calorie
Low-Carb
Low-Fat
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Low-Cholesterol

Ingredients

12 egg whites
0.25 cup unsweetened almond milk
0.25 teaspoon salt
0.25 teaspoon black pepper
0.5 tablespoon olive oil
0.25 yellow onion (medium, diced)
1 cup fresh spinach (chopped)
1 cup cherry tomatoes (halved)
1 teaspoon olive oil

Instructions

Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the egg whites, unsweetened almond milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until slightly frothy.
Heat 1/2 tablespoon olive oil in a 9-inch oven-safe, non-stick skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened.
Add the chopped fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Spread the vegetables evenly in the skillet.
Pour the egg white mixture over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown.
While the frittata bakes, prepare the roasted cherry tomatoes. Toss the halved cherry tomatoes with 1 teaspoon olive oil on a small baking sheet. Roast in the same oven as the frittata for 10-15 minutes, or until softened and slightly burst.
Once baked, carefully remove the frittata from the oven. Let it cool slightly before slicing. Serve the frittata with the roasted cherry tomatoes on the side. Portion remaining frittata and tomatoes for meal prep.

Notes

Frittata keeps well in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 96
Protein: 11.5 g
Carbohydrates: 3 g
Fat: 3.2 g
Fiber: 0.9 g
Sodium: 332 mg
Saturated Fat: 0.4 g
Sugar: 1.5 g