Spinach & Mushroom Egg White Frittata
An easy, healthy, and high protein recipe that can be eaten for any meal of the day.
Ingredients
- 2 tbsp Butter
- 3 cups Spinach
- 1 cup Mushrooms sliced
- 3 cloves Garlic minced
- ½ Red Onion (or a whole shallot)*
- 16 oz Liquid Egg Whites
- ½ cup Feta Cheese crumbles
- Salt + Pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when you need it.
- Melt the butter: In a large oven-safe skillet (cast iron works beautifully), melt the butter over medium heat.
- Cook the mushrooms: Add the mushrooms and sauté for about 2 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Add aromatics: Stir in the garlic and red onion. Cook for 1–2 minutes, until fragrant and slightly tender.
- Wilt the spinach: Add the spinach and cook for about 1 minute, just until wilted and evenly combined with the vegetables.
- Add the egg whites: Pour the liquid egg whites into the skillet. Let them cook gently for 3–4 minutes, stirring lightly every minute or so, until they begin to set but are still slightly runny on top.
- Add the feta: Sprinkle the feta cheese evenly over the partially set egg whites.
- Bake: Transfer the skillet to the oven and bake for 10 minutes, until the egg whites are mostly cooked through and the feta begins to soften and melt.
- Broil for finish: Switch the oven to broil and cook for 1–2 minutes, until the top is lightly golden and slightly browned to your liking.
- Rest and serve: Remove from the oven and let sit for a few minutes. Slice, serve, and enjoy!