Breakfast

Spinach and Feta Egg White Frittata

Name: Spinach and Feta Egg White Frittata
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 bunch fresh spinach, stemmed and roughly chopped; 3 scallions, thinly sliced; 10 large egg whites; 2 tablespoons heavy cream; 0.5 teaspoon kosher salt; 0.25 teaspoon freshly cracked black pepper; 3 ounces Greek feta, crumbled

20 min245 kcal

The aroma of sautéed scallions and earthy spinach perfumes the kitchen as the whipped egg whites set into a cloud-like structure. Tangy crumbles of Greek feta melt into the centers, providing a sharp salinity that cuts through the mild, airy profile of the base.

＋ Add this to my week

Free, and no account needed — the nutrition comes with it.

Jump to nutrition ↓

Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh spinach, stemmed and roughly chopped
3 scallions, thinly sliced
10 large egg whites
2 tablespoons heavy cream
0.5 teaspoon kosher salt
0.25 teaspoon freshly cracked black pepper
3 ounces Greek feta, crumbled

Method

1Preheat your oven broiler to high.
2Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium heat.
3Add the spinach and scallions to the skillet, cooking for 3 minutes until the spinach is wilted and the liquid has evaporated.
4Whisk the egg whites, heavy cream, salt, and pepper in a medium bowl until slightly frothy.
5Pour the egg mixture into the skillet and stir briefly to distribute the vegetables.
6Scatter the feta crumbles evenly across the surface of the eggs.
7Cook on the stovetop for 4 minutes until the edges pull away from the pan.
8Place the skillet under the broiler for 2 minutes until the top is set and lightly golden.