Spinach and Egg White Mushroom Frittata
Ingredients
-
2-3
pieces
brown mushrooms, sliced
-
1
handful
fresh spinach
-
1
cup
egg whites
-
1
pinch
kosher salt
-
2
tablespoons
grated parmesan cheese
-
to taste
hot sauce
Instructions
- Preheat the oven or toaster oven to broil.
- Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat.
- Add the sliced mushrooms and cook for 2-3 minutes, turning occasionally.
- Add the fresh spinach and cook for 1-2 minutes until wilted.
- Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt, and pour into the pan.
- Sprinkle with 1 tablespoon of parmesan cheese.
- Let the eggs cook undisturbed until the edges start to solidify.
- Gently lift the edges and tilt the pan to allow uncooked egg to flow underneath.
- Transfer the fry pan to the oven and broil for 2-3 minutes until puffed and cooked through.
- Remove from the oven, sprinkle with remaining parmesan, cut into wedges, and serve with hot sauce if desired.
Nutrition Facts (estimated)
Servings
1
Calories
200
Total fat
5g
Total carbohydrates
10g
Total protein
20g
Sodium
200mg
Cholesterol
0mg
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