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Egg White Frittata with Tomato, Spinach + Feta

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
large eggs whites (386g)
12
salt
1g
pepper
1g
olive oil
2 tbsp
shallot, finely chopped (about 1/4 cup)
40g
sun-dried tomatoes, chopped
80g
baby spinach
160g
cloves garlic, peeled and chopped
2
crumbled feta cheese
140g

METHOD

Preheat the oven to 180C.
Whisk the egg whites, salt and pepper together in a large mixing bowl and set aside.
Cook the shallots in an oven-proof omelette pan until softened, about 2-3 minutes.
Stir in the sun-dried tomatoes, spinach and garlic and cook until spinach is just wilted.
Spread the mixture out evenly around the pan.
Pour the whisked eggs over the vegetables and cook over medium-low heat until the eggs are just set around the edges, about 4-5 minutes.
Sprinkle the top with feta cheese and place the pan in the oven.
Cook for an additional 10-12 minutes until the eggs are set in the middle.
Remove from the oven, cut the frittata into wedges and serve immediately.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 207g
% RNI
Energy kJ
485
5%
1005
11%
Energy kcal
116
5%
241
12%
6.3g
9%
13.1g
18%
2.7g
13%
5.6g
28%
4.2g
4%
8.6g
9%
0.82g
13%
1.69g
28%
Protein
8.8g
-
18.2g
-
Carbohydrates
5.5g
-
11.3g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.