Egg White Frittata
Ready In: 40 mins
Serves: 6
Ingredients
- 7 egg whites
- 1⁄3 cup milk
- 1 bunch fresh spinach
- 3 mixed mushrooms
- 1 carrot
- 2 garlic cloves, crushed
- 1⁄2 teaspoon chicken stock powder
- 1⁄4 cup bocconcini
- 2 tomatoes, sliced
- 1 teaspoon chives
- 1 teaspoon basil leaves
- salt and pepper
Directions
- Preheat the oven to 180C degrees/350°F.
- In a large saucepan cook the garlic then throw in roughly cut spinach (I used English spinach washed), finely chopped mushrooms and grated carrot. Cook for a few minutes until everything has wilted down, season with salt and pepper then spread out around the bottom of a baking dish.
- In a medium bowl beat the eggs till they’re a little fluffy but still quite eggy then mix in the milk and stock.
- Pour the egg mixture over the veggies in the baking dish and scatter over the cheese, chives, basil and arrange the tomatoes in a nice little pattern Bake for about 25 minutes, until golden brown on top; serve hot.
- ENJOY.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off