Ingredients:
- 2 cups egg whites
- 3 tablespoons fat free half and half
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, diced
- 1 orange pepper, diced
- 1 cup mushrooms, chopped
- 2 cups baby spinach, roughly chopped, plus extra for garnish
- 1/2 cup sun dried tomatoes, chopped
- 3 scallions, diced
- OPTIONAL: sliced avocado for garnish
Directions:
Preheat oven to 400F. Whisk egg whites, half and half, and spices in a medium bowl until frothy. Heat oil in a cast-iron or ovenproof skillet. Add bell peppers and mushrooms and cook over medium heat until softened. Add spinach and sun-dried tomatoes and cook until spinach is wilted. Add scallions and stir to combine. Pour in egg white mixture. Stir constantly until you start to see bits of cooked egg. Let sit until the bottom begins to set. Place skillet in preheated oven and cook for 10-12 minutes, until the top is browned and the frittata is set in the middle. Let cool for about five minutes and top with spinach or sliced avocado.
Nutritional Information:
Calories: 87 Protein: 5g Carbs: 7g Fat: 5g
