Egg White Frittata Recipe

Cooking Directions

1. 1

   Prepare the Ingredients

   Chop the shallots and tomato into small pieces. Clean and slice the mushrooms. Rinse the spinach leaves and roughly chop them if the leaves are large.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 2 minutes until they become translucent. Then, add the sliced mushrooms and continue to sauté for another 3-4 minutes until they are soft.

3. 3

   Add Spinach and Tomato

   Stir in the chopped spinach and diced tomato to the skillet. Cook for another 2-3 minutes until the spinach has wilted and the tomato is slightly softened.

4. 4

   Season the Mixture

   Sprinkle the salt and black pepper over the vegetable mixture, stirring well to combine.

5. 5

   Prepare the Egg Whites

   In a separate bowl, whisk the egg whites until they are frothy. This will help incorporate air for a fluffier texture.

6. 6

   Combine and Cook

   Pour the whisked egg whites over the vegetable mixture in the skillet. Gently stir to evenly distribute the vegetables within the egg whites. Cook on low heat for about 5-7 minutes, or until the edges start to set.

7. 7

   Finish Cooking

   If using Parmesan cheese, sprinkle it on top of the frittata. Transfer the skillet to a preheated oven at 350°F (175°C) and bake for an additional 10-15 minutes, or until the egg whites are fully set and the top is lightly golden.

8. 8

   Serve

   Remove from the oven and let it cool for a couple of minutes. Slice into wedges and serve warm.