Ingredients: Yields 12
- 1 cup egg whites( I used egg whites in a carton, but it should be about 5 egg whites)
- 2 eggs (you can omit these and put 1 1/4 cup of egg white in total instead)
- 2 green onions, chopped
- 1/4c red pepper, diced
- handful of spinach, stems cut off & spinach roughly chopped
- 4 fresh basil leaves, chopped
- 2/3 c water
- 1/3c of goat feta
- salt & pepper
1. Preheat oven to 375 degrees F.
2. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
3. In a large bowl, whisk together eggs, salt & pepper.
4. Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it). Mix mixture till it is all even.
5. Divide the green onions, red pepper, spinach & basil between the muffin tin cups.
6. Fill each muffin cup with egg mixture to no more than 3/4 full.
7. Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittats are starting to brown.
8. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.
Left overs can be stored in a airtight container. Reheat at 350 degrees for 3 to 4 min.
To make this a complete breakfast you can have two of these delicious frittata's with your choice of:
-1 Slice of toast
-Apple, Pear, Orange
-1 cup of Mixed Berries
F.S.F BLOGGER XO
ref;http://the-healthy-wife.com/mini-egg-white-frittata/
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