It took me a while, but I think I’m finally on the healthy food bandwagon for January. At least for the last week of it 🙂 I made an Egg White Fritatta, and I forgot how good they are. I used only egg whites in my fritatta because I am not a fan of egg yolks. This actually works in my favor because egg whites alone have a lot fewer calories and thus make my meals “healthier”. Frittatas are one of my favorite breakfasts because they are so versatile. As long as you have eggs, you can pretty much make them with whatever you have on hand. I love throwing in a bunch of veggies and a bunch of cheese (of course). They are really easy to make, and they don’t take long at all. It’s a perfect breakfast to whip up on the weekend, and it looks a lot fancier than it really is.
The version I made for this post was Mediterranean inspired. I added sun dried tomatoes, kalamata olives, feta cheese, mozzarella cheese and artichoke hearts. I sliced some avocados to put on top and it was SO GOOD. If you aren’t sure what to put in your frittata, I definitely recommend making it this way.
Egg White Frittata
- 1/4 c leeks, sliced
- 8 kalamata olives. chopped
- 2 artichoke hearts, chopped
- 1/4 c sun dried tomatoes
- 1 c egg whites (~ 8 eggs)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c milk
- 1/2 c mozzarella
- 1/4 c feta cheese (crumbled)
- Preheat the oven to 350 degrees.
- Drizzle some oil in an oven safe fry pan and heat up the leeks, artichoke hearts, sun dried tomatoes and kalamata olives over medium heat.
- Cook for about three to five minutes until heated through.
- Whisk together the egg whites, salt, pepper and milk in a small bowl.
- Add the egg white mixture and the cheeses to the pan.
- Stir and let sit about five minutes until the eggs start to peel away from the sides.
- Put pan in the oven and bake for 10-15 minutes until the egg has completely set.
- Take out, and serve immediately.