• llubrano

Egg White Frittata With Avocado, Spinach and Herbs

I love making this frittata for lunch or a light dinner for myself or when I'm hosting a brunch at home. You can make it with whole eggs but I love the lightness of just egg whites. Here's how I do it:


1 avocado, cubed

2 cloves garlic, chopped fine

1/2-3/4 cup egg whites or 6 whole eggs

crushed red pepper, a pinch, depending how much spice you can add more

2 large handfuls of fresh spinach, loosely torn

fresh herbs: parsley, basil, marjoram or substitute with dried herbs of choice

1/2 cup grated mozzarella for topping (optional)

Heat some olive oil (or oil of choice) in a skillet, make sure you have a skillet that can transfer to the oven. Add the chopped garlic and red pepper and simmer for 2-3 mins. Add the avocado, spinach, herbs, salt and simmer 3-5 mins till spinach is wilted. Add the egg whites, I buy them in a carton and just pour directly into the skillet. Keep the heat low and let the bottom of the frittata cook carefully pulling the sides back so more egg white cooks, about 5 mins. Sprinkle the top with grated mozzarella (optional). Transfer to an oven on low broil and cook 5-8 mins letting the top completely cook and the cheese to get golden. Remove from over and slide it onto a serving plate and enjoy!

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