Egg White Breakfast Frittata with Fresh Spinach
1 hr4 servings
A baked egg white frittata loaded with sautéed vegetables, cottage cheese, and feta—light, protein-rich, and finished with a gentle set.
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease a 9×9 in / 23×23 cm (or 8×8 in / 20×20 cm) baking dish with cooking spray | ||||
| 1 teaspoon olive oil | Sauté onion & bell pepper, wilt spinach | Pour egg mixture over vegetables, top with cottage cheese, feta & pepper flakes | Bake 350°F / 175°C, 35–45 min until set | Cool to room temperature, slice & serve |
| 80 g red onion, finely diced | ||||
| 1/2 teaspoon sea salt (to taste) | ||||
| 115 g red bell pepper, diced | ||||
| 60 g fresh baby spinach, roughly chopped | ||||
| 490 g liquid egg whites | Blend egg whites, cottage cheese & seasonings | |||
| 170 g low-fat cottage cheese (for blending) | ||||
| 1/2 teaspoon sea salt | ||||
| Freshly ground black pepper | ||||
| 1 teaspoon garlic powder | ||||
| 1 teaspoon dried Italian seasoning | ||||
| 40 g low-fat cottage cheese (for dolloping) | ||||
| 40 g feta cheese, crumbled | ||||
| 1/4–1/2 teaspoon red pepper flakes (optional) | ||||
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