Egg White Frittata with Asparagus, Goat Cheese, and Tomatoes
This Egg White Frittata with Asparagus, Goat Cheese, and Tomatoes is a light, yet flavorful dish perfect for any meal. Packed with protein-rich egg whites and fresh vegetables, it's a nutritious option that doesn't skimp on taste.
Equipment
- Medium oven-safe non-stick skillet
- Mixing bowl
- Whisk
- Oven
Ingredients
- 8 large Egg whites (approximately 1 cup / 240 ml)
- 1 cup Asparagus, trimmed and cut into 1-inch pieces (134 g)
- 1/2 cup Cherry tomatoes, halved (100 g)
- 1/3 cup Crumbled goat cheese (38 g)
- 1 tablespoon Olive oil (15 ml)
- 1/4 teaspoon Salt (1.5 g)
- 1/4 teaspoon Black pepper (0.5 g)
- 2 tablespoons Fresh basil, chopped (2.6 g)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium, oven-safe non-stick skillet, heat the olive oil over medium heat.
- Add the asparagus pieces and sauté for 4-5 minutes until they start to soften.
- In a bowl, whisk together the egg whites, salt, and black pepper until frothy.
- Spray the skillet with non-stick cooking spray to ensure the frittata doesn’t stick.
- Pour the egg whites over the sautéed asparagus in the skillet.
- Sprinkle the halved cherry tomatoes and crumbled goat cheese evenly on top of the egg whites.
- Allow the mixture to cook without stirring for 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the top is slightly golden.
- Remove from the oven and let it cool for a couple of minutes.
- Garnish with fresh basil before slicing into wedges and serving.
Notes
This frittata is versatile. Feel free to add other vegetables or herbs to suit your taste. Leftovers can be stored in the refrigerator for up to two days.