Egg White Frittata with Spinach, Cherry Tomatoes & Parmesan

By davidv

To be prepared in K29344 — Technique® 2-piece 10'' Frittata Pan Set

Ingredients

• Ingredients:
• 12 egg whites
• 1/2 cup halved cherry tomatoes
• 1/2 cup frozen chopped spinach, thawed and drained of moisture
• 1 cup small broccoli florets
• 1 clove garlic, minced
• 3 Tbsp. chopped fresh basil
• 1/2 cup reduced-fat Parmesan cheese, grated
• 1/4 tsp. kosher salt
• 1/4 tsp. cracked black pepper
• 2 Tbsp. low-fat sour cream

Preparation

Step 1

Directions:

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.

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.

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.