A few months ago I made a recipe for Muffin Pan Frittatas, an easy way to eat a nutritious breakfast on the go. Today, I wanted to share with you a more health-conscious version of that recipe with Egg White Spinach Frittatas!
5 eggs separated
Can’t wait to grow these guys in my own garden!
What to do:
Prep your muffin pan by spraying or wiping on olive oil.
Preheat your oven to 350 degrees.
With the spinach leaves, form little beds for the eggs and tomatoes to lay on top of in the muffin pan.
Dice up your tomatoes and sprinkle into the beds of spinach.
Separate your egg whites from the yolk and pour into a measuring cup. Take the measuring cup and pour an equal amount of egg whites into each spinach bed.
Sprinkle on salt and pepper on top, along with some mozzarella cheese.
Bake in the oven for approximately 15 minutes or until the egg whites have completely set.
Enjoy immediately or refrigerate for up to three days!
The beds of spinach!
This recipe is so easy, using only three main ingredients and taking only 15 minutes to make! I love to eat eggs, but I am often concerned with the amount of eggs I eat and how it can effect my health. So every once in a while, I ditch the yolk, the fattiest part with the most calories, and just work with the egg whites. By adding ingredients like spinach, tomato and cheese, you really don’t even miss the yolk. In this recipe, however, I noticed that the frittatas will not puff up as much as if you had included the yolks. Therefore, the frittatas will be flatter, but just as tasty!
I hope you guys try this recipe! Thanks for reading!