Easy Spinach and Mushroom Egg White Frittata

Prep:

Cook:

15 minutes

Serves:

1

Good for: Plant based

Nutrition per serving

Ingredients

Method

1. Heat an oven or toaster oven to broil.
2. In a 7-inch non-stick frying pan, spray some cooking spray and heat on medium heat. Cook in the sliced mushrooms for 2-3 minutes, flipping once or twice. Cook in the fresh spinach until wilted, 1-2 minutes.
3. In a bowl, beat the egg whites until light and frothy. Whisk in a pinch of kosher salt. Transfer the mushroom and spinach mixture into the bowl. Add in 1 tablespoon of the parmesan. Cook the eggs until the edges start to cook through and became more firm. Elevate the sides of the egg gently and tilt the pan and let the uncooked egg go beneath the cooked part. Cook for an additional minute.
4. In the oven, place the frypan and roast until the eggs have puffed and have cooked, for 2-3
   minutes. Take out of the oven and top with the remaining parmesan cheese. Slice them into wedges. If you want, you may serve it with hot sauce.