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Fluffy Egg-White Frittata With Vegetables

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups egg whites about 12 large egg whites
  • 3 Tbsp full-fat dairy: milk sour cream, cream cheese, or heavy cream
  • 1/2 cup crumbled feta cheese 50 g
  • 1/2 cup grated Parmesan cheese 50 g
  • 1 Tbsp olive oil 15 mL
  • 2 cups sliced mushrooms 170 g
  • 2 handfuls fresh spinach
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 425°F (218°C). Whisk egg whites, full-fat dairy, and half of the feta and Parmesan in a bowl.
  2. Heat olive oil in a large oven-safe skillet over medium heat. Cook mushrooms for about 5 minutes, until softened and their moisture has mostly cooked away. Add spinach and cook for about 1 minute, until wilted. Season with salt.
  3. Pour the egg mixture into the skillet and cook for about 30 seconds, until the outer portion begins to set. Sprinkle the remaining feta and Parmesan over the top.
  4. Bake at 425°F (218°C) for 8–10 minutes, until set and the center reaches 160°F (71°C). Let it settle briefly, then slice into 8 pieces and serve warm or at room temperature.