large eggs whites (386g)
shallot, finely chopped (about 1/4 cup)
sun-dried tomatoes, chopped
cloves garlic, peeled and chopped
crumbled feta cheese
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.
Per 207g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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