Egg White Frittata
Egg White Frittata
– I am all for keeping meals as quick, easy and simple as possible, especially when you’re juggling work commitments, home life and a busy training routine. Breakfast, for me at least, has always been my biggest pain. First thing in the morning the last thing I want to or feel like doing is eat and for someone that’s trying to put on muscle mass this is a big problem.
Luckily this Egg White Frittata recipe, just as with the Egg White Omelette post I did a few weeks ago is pretty straight forward and quick, requiring very little thought and can be done all in the one pan!
The egg whites and feta in this recipe pack over 20g of protein, even more if you add some ham to the mix. Adding peppers, spinach, mushrooms and onions give it flavour and a further health kick and add to your five a day.
Perfect for a quick breakfast before work or as a lazy Sunday morning brunch with the better half it’s versatile and can be modified easily depending on your diet requirements. For example try having it with wholemeal toast on the side if you needing or craving some more carbs. Give it a go.
2 tablespoons olive oil
1 red pepper, chopped
1 green pepper, chopped
1/4 yellow onion, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
8 egg whites (either separated or in a carton)
1/2 cup feta cheese, crumbled
2 cups fresh spinach
Preheat the oven to 190°C.
In a heavy skillet or frying pan, add the olive oil and bring to medium-low heat.
Fry the onions and peppers until vegetables are tender, about 7 minutes.
Add salt and pepper to taste.
Pour egg whites into the skillet and cook for 3 minutes.
Sprinkle the top with feta and spinach.
Put skillet in oven and bake, uncovered, for 8 to 10 minutes.
Loosen the edges of the frittata with a spatula, then turn onto a plate.
Credit where it’s due: This recipe is courtesy of Lea Michele via Popsugar