egg white frittata

Categories: Eggs, Posted by Sandy Bergsten


½ onion, chopped

½ red pepper, chopped

2 handfuls fresh spinach

½ tsp olive oil

8 egg whites

salt and pepper

cooking spray

4 silicone eggcups



In a nonstick pan sauté the onion, pepper and spinach in the olive oil over medium heat until spinach wilts. Season with salt and pepper. Set aside.

Spray the eggcups lightly with cooking spray. Set in a saucepan that has a tight fitting lid. Put 1 tsp sautéed vegetables in the bottom of each eggcup.

Top with two egg whites. Sprinkle evenly with remaining vegetables.

Carefully pour boiling water in the pan until it reaches halfway up the eggcups. Cover and simmer for approximately six minutes until set.

Run a spoon around the eggcup to release the frittata.


Serves 4


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