Egg White Frittata
This healthy egg white frittata is the perfect dish to fuel your day. It’s packed with protein and any vegetables you have on hand. Plus, all you need is 6 ingredients and one pan.
Ingredients
- 1 tablespoon olive oil
- 3 heaping cups vegetables of your choice diced into 1/4″ pieces (zucchini, yellow squash, peppers, broccoli, corn, tomatoes, spinach, mushrooms, onions, asparagus, etc)
- ½ teaspoon salt
- 1 - 32 ounce Bob Evans® Egg Whites Carton
- 1/2 cup cheddar cheese or any cheese of your choice, for topping
- 1/4 cup fresh herbs of your choice for topping (green onions, chives basil, thyme, cilantro, parsley)
Instructions
- Preheat oven to 350ºF.
- Heat oil in a large, 9-inch cast iron or oven-safe sauté pan over medium heat. Add vegetables of your choice and salt. Sauté until vegetables are slightly softened and most of the moisture is evaporated, about 3 minutes. Remove pan from heat.
- Pour egg whites over the vegetables and ensure vegetables are evenly distributed throughout. Sprinkle cheese over top.
- Transfer pan to oven and bake for 30-35 minutes, or until eggs are set and top is slightly browned.
- Remove from oven and let cool 5 minutes. Garnish with fresh herbs, slice into 8 pieces, and serve warm. Store any leftovers in the fridge for up to 5 days.
Video
Notes
Since 1 egg white equals about 1 ounce, you could also use the whites of about ~32 eggs. You could also measure out ~4 cups of egg whites.
Nutrition
Serving: 1gCalories: 127kcalCarbohydrates: 5gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 198mgFiber: 1gSugar: 2g
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