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Mushroom Spinach Egg White Frittata

Mushroom Spinach Egg White Frittata

A light and fluffy frittata loaded with mushrooms and spinach, perfect for a healthy breakfast or brunch.

  • Total Time: 35

Ingredients

Scale
  • 8 large egg whites
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 1/4 cup low-fat milk
  • 1/2 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 1/4 cup shredded cheese (optional)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures your frittata cooks evenly.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Next, stir in the sliced mushrooms and cook for an additional 5 minutes, or until they are tender and golden.
  • Add in the chopped spinach and cook for another 2 minutes until wilted. Season with garlic powder, salt, and pepper.
  • In a bowl, whisk together the egg whites and milk until well combined. Pour the egg mixture over the sautéed vegetables in the skillet.
  • If you’re using cheese, sprinkle it on top now.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes. The frittata should puff up and be set in the center.
  • Once done, take it out and let it cool for a few minutes. Slice it and enjoy!
  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Calories: 120
  • Fat: 6g
  • Carbohydrates: 7g
  • Protein: 15g