Spinach & Tomato Egg White Frittata

Spinach & Tomato Egg White Frittata

I love breakfast. Like…I REALLY love breakfast. It's the fuel that starts my day, and it's the one meal that I never skip. Because of this, both flavor and nutritional value really matter a lot to me when it comes to breakfast. It was with this thought that the Spinach & Tomato Egg White Frittata was born. It's big on flavor, and it will fuel your body with the good stuff.

Spinach & Tomato Egg White Frittata Recipe

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, finely chopped
• 2 medium leeks, halved and thinly sliced, whites only
• 2-1/2 cup egg whites
• 1 tsp. kosher salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/4 tsp. ground nutmeg
• Freshly ground pepper to taste
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 1 cup chopped plum tomato (about 3 medium; make sure they are ripe)
• 1 cup shredded Colby Jack cheese

Directions

1. Heat the oven to 325°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray. Heat the olive oil in large skillet over medium-high heat. Add garlic and leeks; cook and stir about 4 minutes or until tender. Cool.
2. Beat the egg whites, salt, oregano, thyme, nutmeg and pepper together in large bowl. Stir in spinach, tomatoes, leek mixture, and ¾ cup cheese until well blended.
3. Spread mixture in prepared pan; sprinkle with remaining ¼ cup cheese. Bake 45 to 50 minutes or until center is set. Cool on wire rack.
4. Lift frittata from pan, using the foil. Cut into 2-inch squares. Serve warm or at room temperature. Eat and enjoy!

Final Thoughts

We hope you enjoyed our Spinach and Tomato Egg White Frittata Recipe. What are your go-to all time favorite breakfast recipes? Let us know in the comments below. And if you are in search of more inspiration, check out our Dulce de Leche Waffles! I promise, they are worth the calories.