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Healthy Gluten-Free Egg White Frittata with Feta Spinach

Healthy Gluten-Free Egg White Frittata - featured image
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A light, protein-packed, gluten-free egg white frittata with tangy feta and fresh spinach, perfect for a quick and nourishing breakfast or brunch.

Ingredients

Scale
  • 8 large egg whites (about 240 ml or 1 cup)
  • 2 cups packed baby spinach, washed and roughly chopped
  • ½ cup crumbled feta cheese (about 75 g or 2.6 oz)
  • ¼ cup finely diced red onion
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh parsley or dill (optional)
  • Salt to taste
  • Black pepper to taste
  • Pinch of black pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil over medium heat in an oven-safe skillet. Add the diced red onion and sauté for about 3 minutes until translucent and fragrant.
  3. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
  4. Stir in the chopped baby spinach and cook until just wilted, about 2 minutes.
  5. In a mixing bowl, whisk the 8 egg whites with a pinch of salt and black pepper until slightly frothy.
  6. Pour the egg whites over the sautéed vegetables in the skillet and gently stir to evenly distribute the ingredients.
  7. Sprinkle crumbled feta and fresh herbs evenly on top, along with a pinch of black pepper flakes if desired.
  8. Cook the frittata on the stove over medium heat for 3-4 minutes until the edges start to set but the center is still runny.
  9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is lightly golden and the frittata is fully set.
  10. Remove from oven and let cool for 3-5 minutes before slicing and serving.

Notes

If your skillet handle isn’t oven-proof, wrap it tightly with foil before baking. Watch the bake time closely to avoid overcooking. Whisk egg whites until frothy for a fluffy texture. Use fresh baby spinach for best color and texture. Adjust salt carefully since feta is salty. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: gluten-free, egg white frittata, feta, spinach, healthy breakfast, high protein, low calorie, quick meal

Find it online: https://sweetstirring.com/healthy-gluten-free-egg-white-frittata-with-feta-spinach-recipe/