Egg White Frittata with Green Chiles
This egg white frittata is loaded with the great flavors of green chiles, scallions, cheese, and spinach. It's a healthy vegetarian start to your day and it's packed with protein!
Servings: 8
Ingredients
- 1 tablespoon unsalted butter
- ½ cup thinly sliced green onions (4 green onions)
- 1 can (4.5 oz.) diced mild green chiles
- 4 cups firmly packed baby spinach leaves
- salt and pepper to taste
- 3 cups liquid egg whites
- ½ cup shredded sharp cheddar cheese
- ½ cup low-fat cottage cheese
Instructions
- Preheat oven to 325ºF.
- In an oven-safe skillet, melt butter over medium heat. Add green onions and green chiles, and sauté until green onions are softened, about 2 minutes. Add spinach and stir and continue to cook until wilted, about 3 to 4 minutes. You can cover the pan for 1 to 2 minutes to speed the process of wilting the spinach. Add salt and pepper to taste, keeping in mind that the cheese will add saltiness.1 tablespoon unsalted butter, ½ cup thinly sliced green onions , 1 can (4.5 oz.) diced mild green chiles, 4 cups firmly packed baby spinach leaves
- Pour the egg whites, cheddar cheese, and cottage cheese into the skillet on top of the vegetables, stirring to combine.3 cups liquid egg whites, ½ cup shredded sharp cheddar cheese, ½ cup low-fat cottage cheese
- Carefully transfer the skillet to the preheated oven. Bake for 35 to 40 minutes or until eggs are set in the center. To check, insert a knife in the center. It should come out clean.
- Cool the frittata slightly before slicing into wedges and serving. May be served hot, room temperature, or even cold.
Video
Notes
- Serving suggestions: I love serving this with fresh fruit or a side of fresh tomatoes tossed with olive oil, salt and pepper. The tomatoes are great with avocados added in, too! It's really low-calorie so it would also be great with some roasted potatoes or a slice of whole-grain toast.
- Storage: If you're making this ahead, store slices in an airtight container. If you have more than one layer, place parchment paper between the layers. This will also help if there is excess moisture.
- Using whole eggs: If you'd prefer to use whole eggs rather than egg whites, use 10 whole eggs instead of 3 cups of egg whites.
Nutrition
Serving: 1slice | Calories: 106kcal | Carbohydrates: 4g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 338mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2344IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.