My FAVORITE High Protein Egg Frittata [SAVE IT]

Ingredients

• 4 Large Eggs (room temperature)
• 4 oz Egg Whites (about 1/2 cup, can use liquid egg whites)
• 2 cups Fresh Spinach (roughly chopped)
• 1/2 Red Bell Pepper (diced)
• 1/4 Red Onion (thinly sliced)
• 1/2 cup Cherry Tomatoes (halved)
• 1/4 cup Feta Cheese (crumbled)
• 1 tbsp Olive Oil (extra virgin preferred)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Prep Vegetables

   Dice the red bell pepper, thinly slice the red onion, halve the cherry tomatoes, and roughly chop the spinach.

   Time: PT10M

3. Whisk Eggs

   In a mixing bowl, whisk together the 4 large eggs, 4 oz egg whites, salt, and black pepper until fully combined and slightly frothy.

   Time: PT5M

4. Sauté Vegetables

   Heat the olive oil in the oven‑safe skillet over medium heat. Add the onion and bell pepper, sauté for 3‑4 minutes until softened. Add the tomatoes and spinach, cooking another 2 minutes until the spinach wilts.

   Time: PT5M

5. Add Egg Mixture

   Pour the whisked eggs over the sautéed vegetables, tilting the pan to distribute evenly. Let it cook undisturbed for about 3 minutes until the edges begin to set.

   Time: PT3M

6. Add Cheese and Bake

   Sprinkle the crumbled feta evenly over the top. Transfer the skillet to the preheated oven and bake for 12 minutes, or until the frittata is puffed and the center is set.

   Time: PT12M

   Temperature: 375°F

7. Rest and Serve

   Remove the skillet from the oven, let the frittata rest for 5 minutes, then slice into wedges and serve warm.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

20 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g