Description
This high-protein pesto egg white frittata is an easy and healthy meal. It’s perfect for breakfast, lunch, or a light dinner. You can customize it with your favorite vegetables and cheese.
Ingredients
Scale
- 6 large egg whites
- 2 tablespoons pesto
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup chopped spinach
- 2 tablespoons grated Parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an oven-safe, non-stick skillet (about 8 inches) with olive oil.
- In a medium bowl, whisk together the egg whites, pesto, bell pepper, spinach, Parmesan cheese, salt, and pepper.
- Pour the egg mixture into the prepared skillet.
- Cook on the stovetop over medium heat for 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
- You can add other vegetables like mushrooms, onions, or cherry tomatoes.
- For a richer flavor, add a tablespoon of milk or cream to the egg whites.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 10mg