Tomato Spinach Egg White Frittata
This Tomato Spinach Egg White Frittata is a healthy veggie-filled breakfast. An easy Whole30 recipe that's high protein and great for meal prep! Low Carb + Paleo + Gluten Free + Dairy Free + Whole30 + Low Calorie + Vegetarian
Servings: 4 servings
Equipment
- Round Non Toxic Baking Dish
Ingredients
- 16 egg whites or 8 whole eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 2 cups baby spinach
- 1 cup cherry tomatoes sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 F.
- Cut a round piece of parchment paper and place in the bottom of a round baking dish. Spray the bottom and sides with coconut oil spray. This prevents the eggs from sticking.
- Place the egg whites, milk, spinach, onion powder, garlic powder, salt and pepper in a bowl and whisk together.
- Pour the ingrdeients into the prepared baking dish. Smooth out the spinach with a spatula so it does not clump.
- Arrange the sliced tomatoes in an even layer in the egg whites.
- Bake at 375 30 minutes or until the center is set.
Notes
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Serving: 1slice | Calories: 77kcal | Carbohydrates: 3g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1590IU | Vitamin C: 12.7mg | Calcium: 46mg | Iron: 0.8mg