Mini Egg White Spinach Frittatas

 

mini egg white frittata.jpg

I was away on vacation for the past week and I didn’t post a recipe despite having a few to share. I convinced myself to truly disconnect, enjoy my surroundings and was so glad that I did. Prior to vacation my girlfriend and I co-hosted a Father’s Day brunch for the second year in a row.  It was fun for us to bring our family and friends together again, and our cooking styles are a good match.  I prepare all the vegetarian friendly dishes and she prepares all of the meat and fish which included fried chicken, baked rockfish, snapper and lamb sausages.  There was something for everyone.

I made a baked French toast with croissants – very similar to the Paula Deen recipe made with French bread if you’ve ever tried that. I also made a large chopped salad that I  posted a recipe for a few weeks ago, and lastly I prepared two different mini frittatas – one made with whole eggs, and one with egg whites.

For my egg white frittatas I used spinach, shitake mushrooms, red onions, roasted peppers, feta cheese, salt and pepper to taste.  Lots of flavor with just a few ingredients.  I made them in a muffin tin which makes it easy to prepare and store.  The leftovers can be frozen in sandwich bags and used later as needed.  What I love about these frittatas is that I get much needed daily consumption of protein and vegetables started at the beginning of the day.  So guess what I have for breakfast this week – my mini egg white frittatas!

Feed the wellness in you!

 

Mini Egg White Spinach Frittatas

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12

Ingredients

  • 14-16 egg whites
  • 1 10 ounce bag of spinach
  • 1 cup of shitake mushrooms, chopped
  • 1/4 cup of diced red onions
  • 1/2 cup of roasted red peppers, chopped
  • 1/2c - 3/4c of crumbled feta (depends on how much you desire)
  • 1 tbl of olive oil
  • pinch of sea salt and pepper
  • 12 muffin tin
  • Cooking spray or olive oil to coat the muffin trays

Instructions

  1. Preheat oven to 350 degrees.
  2. Sautee the spinach, mushrooms, red onions and red peppers on medium heat for 5-7 minutes.
  3. Beat the egg whites in a separate bowl and when spinach mixture cools, fold into the egg whites.
  4. Add the crumbled feta.
  5. Fill each muffin tin about 3/4 to the top.
  6. Bake for 30-35 minutes until egg is no longer soft.
https://eatlikeavegetarian.com/mini-egg-white-spinach-frittatas/

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