Skillet Greek Egg White Frittata

Fluffy baked egg whites and crumbled tofu studded with artichoke hearts, chickpeas, baby spinach, and tangy feta cheese.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Cholesterol
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat

Tags

• one-pot
• quick
• healthy
• tangy
• fresh

Ingredients

• 2 cup liquid egg whites
• 8 ounce extra firm tofu (crumbled into small curds)
• 1 can garbanzo beans (rinsed and drained)
• 1 can canned artichoke hearts (drained and chopped)
• 4 ounce feta cheese (reduced-fat, crumbled)
• 4 cup baby spinach
• 1 cup cherry tomatoes (halved)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon dried garlic powder
• 0.75 teaspoon sea salt
• 0.25 teaspoon black pepper

Instructions

1. Heat olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add crumbled extra firm tofu, baby spinach, chopped canned artichoke hearts, and rinsed garbanzo beans, cooking for 3 minutes until spinach is wilted.
2. In a mixing bowl, whisk together liquid egg whites, dried oregano, dried garlic powder, sea salt, and black pepper until well combined.
3. Pour the seasoned egg white mixture evenly over the vegetables in the skillet. Scatter halved cherry tomatoes and crumbled feta cheese across the top.
4. Cover the skillet with a tight-fitting lid and cook over low heat for 12 to 14 minutes, until the eggs are completely set in the center and edges pull away gently from the pan. Slice into 4 equal wedges.

Notes

Ensure heat is kept on low so the bottom does not brown excessively before the center of the egg whites sets firm.

Nutrition (per serving)

• Calories: 338
• Protein: 33.8 g
• Carbohydrates: 24.5 g
• Fat: 11.5 g
• Fiber: 9.8 g
• Sodium: 490 mg
• Saturated Fat: 3 g
• Sugar: 2.3 g
• Cholesterol: 10 mg