Frittata

Tasty egg white frittata is ready in 25 minutes. It's baked in a cast-iron skillet into puffy perfection. You can add any vegetables you have on hand, it is high protein, delicious, and filling! Leftovers are great, too - and you can even grab a slice and eat it cold for a quick snack.

If you do not have a cast-iron skillet… that is ok, just use an oven safe baking dish and make sure to spray with cooking spray prior so the bake doesn’t stick! 

Ingredients:

-300g peppers

-150g sweet yellow onion

-400g zucchini 

-1200g egg whites or can use eggs (6-8) but that will vary the macros a bit

-60g Fat free mozzarella or cheese of choice

-Olive/avo oil spray

-Minced garlic

-One squeezed lemon

-1 tsp Italian seasoning 

-Chicken broth to help soften veggies (can use water) but adds flavor

Other great additions would be tomatoes, spinach, mushrooms, turkey bacon/ bacon, ham.

Instructions:
Preheat your oven to 425 degrees F. Grease an 8-inch oven-safe skillet (such as a cast iron skillet) with cooking spray.
Heat the skillet over medium heat, about 3 minutes. Pour the egg mixture into the warm skillet. Allow it to cook for about a minute.
Dice up peppers, onions, and zucchini into small pieces and place into skillet with garlic on medium heat to soften.

If it becomes a bit try, add a splash of chicken broth, about 1/3 cup.

Keep stirring veggies until soft and golden brown, 5-8 minutes, and add italian seasoning and salt to taste.

Measure out egg whites and or eggs (whisk), and pour on top of veggies in the skillet on medium heat.

Keep cooking until the bottom is set, about 2 more minutes, then transfer the skillet to the oven to finish cooking for about 10 more minutes. The frittata is done when puffy and golden and a toothpick inserted in its center comes out clean.

Carefully loosen the edges of the frittata with a spatula, slice and serve!

This is a perfect breakfast to meal prep for the week! Boost it up a bit with serving it along side toast and avocado or a english muffin and peanut butter to get in some more carbs/fats for a macro balanced meal!

4 servings for this skillet bake: each being 215 calories (321 grams) 18p/14c/0f

Search in MFP: “Lifting Lex’s Frittata” to log it!