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Egg White Frittata

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."

Ingredients

  • 1-1/4 cups sliced fresh mushrooms
  • 1/2 medium onion, diced
  • 1/2 small sweet red pepper, sliced
  • 1/2 small green pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • Dash pepper
  • 1 tablespoon olive oil
  • 8 egg whites, beaten
  • 1 tablespoon grated Parmesan cheese

Directions

  1. In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese.
  2. Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

Nutrition Facts

2 piece: 184 calories, 8g fat (1g saturated fat), 2mg cholesterol, 565mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

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