Egg White, Spinach, Mushrooms and Onion Frittata

Serving Size: 6

This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

Recipe by: Reneta Jenik

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25

Recipe Serving Size6

Cooking Tools Required

8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Ingredients

20 egg white large
2 tablespoon whole milk
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoon fresh dill chopped, or other fresh herbs
extra virgin olive oil spray
10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
4 ounce white mushroom sliced
1 shallot or onion diced
¼ cup low fat ricotta cheese
1 tablespoon parmesan cheese

Instructions

Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, with the milk.
Then stir in the ricotta and parmesan cheese, and mix well.
Add all the vegrables and herbs, and mix well into the mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
Cut into pie shaped wedges to serve.

Reheating Instructions

Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition