Egg white vegetable frittata recipe makes for a delectable and healthy breakfast option. An excellent source of protein and essential nutrients, a frittata is a perfect blend of vegetables and egg whites that is sure to tantalize your taste buds. This recipe is not only nutritious, but also a quick and easy one to make for your breakfast.
Egg White Vegetable Frittata
Ingredients:
- 7 egg whites
- 1/4 cup unsweetened almond milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced onion
- 1/4 cup diced zucchini
- 1/4 cup diced red peppers
- 2 cups spinach
- 1 clove garlic
- 1 tbsp olive oil
Instructions:
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, whisk together egg whites, unsweetened almond milk, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add spinach, garlic, onions, zucchini, and red peppers and cook for 5 minutes until the vegetables are tender.
- Pour in the egg mixture into the skillet, making sure that the vegetables are evenly distributed.
- Cook the egg mixture for 3 minutes until the edges are set and the bottom is golden brown.
- Transfer the skillet to the preheated oven and bake for 10 minutes until the top is set and slightly browned.
- Allow the frittata to cool and firm up for a few minutes before slicing and serving.
A frittata made with egg whites is a low fat and high protein meal option that is perfect for those on a health-conscious diet. Vegetables such as spinach, onions, zucchini, and red pepper add an array of nutrients to the dish, including fiber, vitamins A and C, and potassium.
Frittata (Liquid Eggs)
A frittata made with liquid eggs is an equally delicious and healthy option, using liquid eggs is a convenient and time-saving substitute for whole eggs when time is tight.
Ingredients:
- 2 cups liquid eggs
- 1/4 cup low-fat milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced onions
- 1/4 cup diced mushrooms
- 1/4 cup diced red peppers
- 1/4 cup diced green peppers
- 1/4 cup diced tomatoes
- 2 tbsps olive oil
Instructions:
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Add onions, mushrooms, red peppers, green peppers, and tomatoes and sauté for 5 minutes until the vegetables are tender.
- In a mixing bowl, whisk together liquid eggs, low-fat milk, salt, and pepper.
- Pour the egg mixture into the skillet and stir to distribute the vegetables evenly.
- Cook for 3 minutes until the edges are set, and the bottom is golden brown.
- Transfer the skillet to the preheated oven and bake for 10 minutes until the top of the frittata is set and slightly browned.
- Allow the frittata to cool for a few minutes before slicing and serving.
Combining an array of fresh vegetables with liquid eggs provides for a low-fat and high protein meal option that is perfect for maintaining a healthy lifestyle. The frittata can be prepared in advance and stored in the refrigerator or freezer for later use, making it a convenient and healthy regular meal option.
Try incorporating these egg white vegetable frittata recipes into your diet for breakfast and benefit from their healthy, nutritious, and delicious taste!
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