Skinny Protein Breakfast Frittata
A light, high-protein breakfast frittata that's quick to prepare and bakes in individual ramekins.
Equipment
- Mixing Bowl
- Whisk
- ramekins (6, 1/2-cup)
- Baking Sheet
- Spatula
Ingredients
- 8 egg whites large
- 1 egg whole
- 1 cup baby spinach fresh, torn into small pieces
- 1/4 cup fat-free feta cheese
- 4 sun-dried tomatoes diced
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the 8 large egg whites and 1 whole egg until combined and slightly frothy.
- Stir in the torn baby spinach, diced sun-dried tomatoes, and 1/4 cup fat-free feta cheese until evenly distributed.
- Season the mixture with 1/2 teaspoon black pepper and kosher or sea salt to taste; mix briefly.
- Lightly oil six 1/2-cup ramekins and divide the egg mixture evenly among them.
- Place the ramekins on a baking sheet and bake for about 20 minutes, or until the eggs have puffed and are almost set in the center.
- Remove from the oven and serve hot.
Notes
- Use fresh spinach for best texture.
- Oil ramekins lightly to prevent sticking.
- Check doneness by gently shaking a ramekin; centers should be just set.