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Fluffy Spinach Mushroom Egg White Frittata

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A light, fluffy, and protein-packed egg white frittata with fresh spinach and mushrooms, perfect for a healthy and quick breakfast.

Ingredients

Scale
  • 8 large egg whites (about 240 ml)
  • 2 cups fresh spinach (about 60 g), washed and roughly chopped
  • 1 cup sliced button or cremini mushrooms (about 70 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small shallot or 1/4 cup finely chopped onion
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon chopped fresh parsley or chives (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add minced garlic and chopped shallot or onion, cooking for about 2 minutes until fragrant and translucent.
  3. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown.
  4. Stir in chopped fresh spinach and cook for 1-2 minutes until wilted. Season the veggie mixture with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and set aside to cool slightly.
  5. In a mixing bowl, whisk 8 large egg whites with 1/4 teaspoon salt and 1/8 teaspoon pepper until soft peaks form (about 3-4 minutes by hand or 2 minutes with an electric mixer).
  6. Gently fold the sautéed spinach and mushroom mixture into the whipped egg whites. If using, add chopped herbs and Parmesan cheese. Be careful not to deflate the egg whites.
  7. Pour the mixture evenly into the skillet, about 1.5 to 2 inches thick.
  8. Bake in the preheated oven for 15-18 minutes, or until the frittata is set and lightly golden on top.
  9. Check doneness by ensuring the frittata is firm to the touch and a toothpick inserted in the center comes out clean. If needed, bake for an additional 2-3 minutes.
  10. Let the frittata cool for about 5 minutes before slicing and serving.

Notes

Whip egg whites to soft peaks to keep the frittata airy and tender. Avoid overcrowding the pan when sautéing mushrooms to allow proper browning. Use fresh spinach for best texture and flavor. Let the frittata rest before slicing to hold its shape. For dairy-free, omit Parmesan or substitute with nutritional yeast.

Nutrition

Keywords: egg white frittata, spinach, mushroom, healthy breakfast, low calorie, protein packed, quick breakfast, easy recipe

Find it online: https://realityeats.com/fluffy-spinach-mushroom-egg-white-frittata-easy-healthy-breakfast-recipe/