Egg White Veggie Frittata

This is back in the rotation!

I pre-make it, toss it in the fridge, and reheat for a quick breakfast.

Enjoy! xoxo — Jen

Ingredients

• 1 tablespoon unsalted butter or coconut oil

• 1 red bell pepper, diced

• 1 cup egg whites (or the whites of 8 large eggs)

• 2 green onions, finely chopped

• ½ teaspoon Italian seasoning

• ¼ teaspoon kosher salt

• 1 ½ cups roughly chopped spinach

• 2 tablespoons shredded cheddar

• Hot sauce (optional, for serving)

• Sliced fresh avocado (for serving)

Instructions

1. Preheat the oven to broil.

2. Heat an 8-inch nonstick, oven-safe skillet over medium heat. Add the butter.

3. Once melted, add the red bell pepper and sauté for 6–8 minutes, until softened.

4. Meanwhile, whisk the egg whites in a bowl until lightly frothy.

5. Add the Italian seasoning, salt, and green onion to the skillet. Cook for 30 seconds.

6. Add the spinach a little at a time, stirring as it wilts (1–2 minutes).

7. Slowly pour in the egg whites. Let cook undisturbed until the edges begin to set.

8. Using a rubber spatula, lift the edges and tilt the pan so uncooked egg flows underneath. Continue around the skillet. Cook 1 more minute.

9. Sprinkle cheese on top, then transfer the skillet to the oven. Broil for 2–3 minutes until puffed and cooked through.

10. Slide onto a plate or board, cut into wedges, and serve hot with hot sauce and avocado.