• Mini Egg White Frittatas

    Mini Egg White Frittatas
    Prep time:
    Cook time:
    Total time:
    Serves: 2
    • 1 1/4 cups sliced fresh mushrooms (optional)
    • 1/2 medium onion, diced
    • 1/2 small sweet red pepper, sliced
    • 1 small tomato, diced
    • 1/4 tsp salt
    • 1/4 tsp dried oregano
    • Dash pepper
    • 1 Tbsp olive oil
    • 8 egg whites, beaten
    • 1 Tbsp grated parmesan cheese
    1. Preheat oven to 375ºF (190ºF).
    2. In a ovenproof skillet, saute the mushrooms, onion, red pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Add diced tomato. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
    3. Then place in oven to bake uncovered for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate and cut into four wedges. Serve immediately.
    Serving size: 1 Calories: 184 Fat: 8g Saturated fat: 1g Carbohydrates: 12g Sodium: 565mg Fiber: 2g Protein: 17g Cholesterol: 2mg
    Above picture was made in muffin pans. They will cook faster if they are cooked in muffin pans, so keep an eye on them. You will also skip cooking the frittata mixture over medium-low heat for 3 minutes; just place directly into oven.[br][br]Nutritional values are estimations, not exact values

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