Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan

 

Ingredients:

• 12 egg whites
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen spinach, thawed, chopped, and drained of moisture
• 1 cup small broccoli florets
• 1 clove garlic, minced
• 3 Tbsp fresh basil, chopped
• 1/2 cup reduced-fat Parmesan cheese, grated
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 Tbsp low-fat sour cream

Preparation:

1. Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt, and pepper.
2. Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.
3. Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.