By David Venable

Ingredients

12 egg whites½ cup cherry tomatoes, halved½ cup frozen spinach, thawed, chopped, and drained of moisture1 cup small broccoli florets1 clove garlic, minced3 Tbsp fresh basil, chopped½ cup reduced-fat Parmesan cheese, grated¼ tsp kosher salt¼ tsp cracked black pepper2 Tbsp low-fat sour cream

Directions

  1. Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt and pepper.
  2. Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.
  3. Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.

 

More From Kitchen Daily:

Mashed Avocado and Chickpea Sandwich Mashed Avocado and Chickpea Sandwich
Mashed Avocado and Chickpea Sandwich
Truffled Mac and Cheese with Kale Truffled Mac and Cheese with Kale
Truffled Mac and Cheese with Kale
Broccoli, Chicken and Cheese Pasta Bake Broccoli, Chicken and Cheese Pasta Bake
Broccoli, Chicken and Cheese Pasta Bake

Tags: Breakfast, Brunch, Main Dish, Vegetarian, Egg, Spinach, Cheese, Tomato

Terms of Service | Privacy Policy Corporate Site | Advertise With Us