By David Venable


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


  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.


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

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