Veggie-Packed Egg White Frittata

Veggie-Packed Egg White Frittata

Ingredients:

• 6 egg whites (about 1 cup)
• 1/2 cup skim milk (or unsweetened almond milk for fewer calories)
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced bell pepper (any color)
• 1/4 cup diced onions
• 1/4 cup mushrooms, sliced
• 1 clove garlic, minced
• 1/4 cup shredded low-fat cheese (optional)
• 1 tablespoon olive oil or non-stick spray
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Vegetables:

   • In a large skillet, heat the olive oil or non-stick spray over medium heat.
   • Add the onions and garlic, and cook until they become translucent (about 2-3 minutes).
   • Add the bell peppers, mushrooms, and cherry tomatoes. Cook for an additional 3-4 minutes until the vegetables are tender.
   • Stir in the spinach and cook until wilted. Season with salt and pepper.

3. Prepare Egg Mixture:

   • In a bowl, whisk together the egg whites and skim milk. Season with salt and pepper.

4. Combine and Cook:

   • Pour the egg mixture over the cooked vegetables in the skillet. If using cheese, sprinkle it evenly over the top.
   • Allow the eggs to cook without stirring for 1-2 minutes until the edges start to set.

5. Bake:

   • Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and lightly browned on top.

6. Serve:

   • Let the frittata cool slightly before slicing into wedges.
   • Garnish with fresh herbs if desired.