Ingredients:

  • 8 large egg whites (240 ml, approximately)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 red bell pepper, diced (approx. 100g)
  • 1/2 yellow bell pepper, diced (approx. 100g)
  • 1 cup fresh spinach, roughly chopped (approx. 30g)
  • 1/2 cup cherry tomatoes, halved (approx. 75g)
  • 1/4 cup red onion, diced (approx. 30g)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and black pepper to taste
  • Fresh basil leaves, chopped (Optional Garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in the oven-safe skillet over medium heat. Add bell peppers and red onion and sauté until softened, about 5 minutes.
  3. Add spinach and cherry tomatoes to the skillet. Cook until the spinach wilts, about 2 minutes. Season with salt and pepper.
  4. In a large bowl, whisk egg whites with oregano, garlic powder, salt, and pepper until slightly frothy.
  5. Pour the egg white mixture evenly over the vegetables in the skillet.
  6. Sprinkle Parmesan cheese over the top of the egg whites.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown. A knife inserted into the center should come out clean.
  8. Remove from the oven and let cool for a few minutes before slicing.
  9. Garnish with fresh basil (if using) and serve warm.