Lean Green Egg White Frittata

1. 1
   prep

   Preheat oven and prep vegetables.

   1.Preheat oven to 375°F (190°C).

   2.Wash and roughly chop spinach. Cut broccoli into small, even-sized florets. Finely chop onion and mince garlic cloves.
2. 2
   saute · ~10 min

   Sauté the greens and aromatics.

   1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (3-4 min).

   3.Stir in minced garlic and cook until fragrant (30 sec).

   4.Add broccoli florets and sauté until bright green and slightly tender (3-4 min).

   5.Add spinach and cook, stirring, until just wilted (1-2 min). Spread vegetables evenly in the skillet.
3. 3
   mix · ~1 min

   Whisk the egg whites.

   1.In a medium bowl, whisk together egg whites, milk, salt, and black pepper until frothy and well combined.
4. 4
   mix · ~3 min

   Pour egg whites over vegetables.

   Carefully pour the whisked egg white mixture over the sautéed vegetables in the skillet. Tilt the pan gently to distribute evenly. Let it cook undisturbed on the stovetop for 2-3 minutes until the edges just begin to set.

5. 5
   bake · ~15 min

   Bake the frittata until set.

   Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the frittata is puffed, set in the center, and lightly golden on top. A knife inserted in the middle should come out clean.

   TIPDon't overbake — egg whites turn rubbery. Pull it out as soon as the center is just set.
6. 6
   rest · ~5 min

   Rest and slice.

   Remove from oven and let the frittata rest in the skillet for 5 minutes. Run a spatula around the edges to loosen, then slide onto a cutting board.

7. 7
   garnish

   Garnish with fresh parsley, slice, and serve warm.

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