Egg White Breakfast Frittata with Fresh Spinach

4 servings

1 hr

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
1/2 cup / 80 g red onion, finely diced
1/2 teaspoon sea salt (to taste)
3/4 cup / 115 g red bell pepper, diced
2 cups / 60 g fresh baby spinach, roughly chopped
2 cups / 490 g liquid egg whites	Blend egg whites, cottage cheese & seasonings
3/4 cup / 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
1/4 cup / 40 g low-fat cottage cheese (for dolloping)
1/4 cup / 40 g feta cheese, crumbled
1/4–1/2 teaspoon red pepper flakes (optional)

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