Spinach and Mushroom Egg White Frittata
Nutrition per serving
Calories | 218 kcal |
Protein | 35.7 g |
Carbs | 5.5 g |
Fats | 5.3 g |
Saturated Fat | 0.6 g |
Monounsaturated Fat | 3.3 g |
Polyunsaturated Fat | 0.6 g |
Sugars | 3.2 g |
Fiber | 1.2 g |
Sodium | 531 mg |
Ingredients
Egg White(s) | |
Spinach | |
Mushrooms | |
Garlic | |
Olive Oil |
1. Pre-heat the oven to 180 C (350F).
2. In a bowl, whisk the egg whites with a pinch of salt and pepper for 30 seconds, or until fluffy. Set aside.
3. Heat 1 tsp of olive oil in an ovenproof skillet over a medium heat. Add the spinach, mushrooms and garlic. Cook, stirring frequently, for about 1 minute. Pour the egg whites into the pan and stir to combine all the ingredients. Cook for 4 minutes without stirring, then transfer the skillet into the oven and bake for 10 minutes. Serve warm or at room temperature.