Loaded Vegetable Egg White Frittata

With Easter being about eggs, naturally, I thought to share an egg recipe this week. I have to credit my sister-in-law, Michelle, for the following Frittata recipe.  A few years ago during an annual family Myrtle Beach trip, we were all pretty much dieting so Michelle made a simple, healthy and delicious Spinach and Egg White Frittata. 

Throughout the years, I continued using egg whites but would sauté various vegetables and even toss in bacon or Canadian ham. Being that I was trying not to eat meat until Easter, I replaced the meat with Portabella mushrooms and loaded the Frittata with sautéed and steamed vegetables as well as lots of cheese. You can follow my recipe or get creative and add whatever you wish!  I mentioned using a microwave steam bag for the broccoli and cauliflower but you can steam the vegetables your way.

Loaded Vegetable Egg White Frittata

What you will need:

• 1 cup of broccoli florets
• 1 cup of cauliflower florets
• 1 bag of Baby Spinach
• 2 cups of either shredded cheddar cheese or 6-8 slices of American cheese, diced into small pieces
• 8 oz. carton of Portabella mushrooms, chopped
• 1/3 cup of onion, chopped
• Tomato, chopped
• 1 tablespoon of Extra Virgin Olive Oil
• 1 tablespoon of butter
• 32 oz. carton of Liquid Egg Whites 

Hardware:

• Ziplock Zip N Steam Bag
• Frying Pan
• Square glass baking pan
• Non-stick cooking spray

Directions:

• Preheat oven to 350 degrees.

• Heat up butter and the olive oil in a large frying pan on medium high heat.

• Chop the mushrooms, onion, and tomato.

• Sauté the mushrooms in the frying pan for 3-4 minutes. Stir occasionally.

• Add the chopped onions and sauté for another 3 minutes. Also, stir occasionally. 

• Add the chopped tomatoes and again, sauté for 3 minutes.

• Lastly, add the baby spinach and sauté for another 3 minutes. Stir occasionally and season with salt and pepper. Remove from heat and set aside.

• Rinse and chop the broccoli and cauliflower into florets, if they did not come that way already.

• Place the broccoli and cauliflower florets into the steam bag and microwave for 3 minutes.

• If you are using American cheese, cup up 6-8 slices into small pieces.

• Spray the baking pan with non-stick cooking spray.

• Spread the steamed broccoli and cauliflower florets along the bottom of the baking pan.

• Sprinkle one cup of cheese over the florets and add the spinach, mushroom, onion, and tomato mixture on top.  Give everything a quick toss and sprinkle the rest of the cheese over the top.

• Pour in the 1 ½ cups of liquid egg whites and bake for 15-30 minutes, depending on your oven.  If you have a strong oven, check the frittata after 10 minutes.  My frittata took almost a half hour! You’ll know it is ready when the egg whites are solid.

Happy Easter!