Skillet Egg White Frittata
A light and savory egg white frittata packed with sautéed baby spinach, diced bell pepper, and melted part-skim mozzarella.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $4.35/serving
Dietary
- Vegetarian
- Pescatarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Protein
- Kosher
- Halal
Tags
- sauté
- quick
- healthy
- rich
Ingredients
- 1.25 cup liquid egg whites
- 2 cup baby spinach
- 0.5 red bell pepper (diced)
- 0.25 cup part-skim mozzarella cheese
- 1 teaspoon olive oil
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried oregano
Instructions
- Heat olive oil in a 10-inch nonstick oven-safe skillet over medium heat for 1 minute.
- Add the diced red bell pepper and baby spinach to the skillet, cooking for 3 minutes until the spinach is wilted.
- Pour in the liquid egg whites, then season with black pepper and dried oregano, cooking undisturbed over medium-low heat for 6 minutes until the edges are set.
- Sprinkle the shredded part-skim mozzarella cheese evenly over the top, cover the skillet with a lid, and cook for an additional 4 minutes until the center is firm and the cheese is fully melted.
- Slide the frittata onto a plate and serve immediately.
Notes
Use a nonstick pan to ensure the egg whites release cleanly without sticking.
Nutrition (per serving)
- Calories: 336
- Protein: 43.1 g
- Carbohydrates: 8.7 g
- Fat: 10.4 g
- Fiber: 4.4 g
- Sodium: 727 mg
- Saturated Fat: 4 g
- Sugar: 4 g
- Cholesterol: 19 mg