Ingredients:

  • 2 cups liquid egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp extra virgin olive oil
  • 1 cup fresh broccoli florets, chopped small
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely minced
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup reduced-fat sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C) and ensure you have a 10-inch oven-safe skillet ready.
  2. In a large mixing bowl, whisk together the liquid egg whites, almond milk, sea salt, black pepper, and garlic powder until the mixture is slightly frothy.
  3. Heat the olive oil in the skillet over medium heat. Add the onions, red bell peppers, and broccoli. Sauté for 5–7 minutes until the broccoli reaches a tender-crisp texture.
  4. Add the chopped spinach to the skillet and cook for 1 minute until just wilted. Spread the vegetables into an even layer.
  5. Pour the egg white mixture over the sautéed vegetables. Use a spatula to help the liquid settle into all crevices.
  6. Sprinkle the reduced-fat cheddar cheese evenly over the top. Let the frittata cook on the stovetop for 2 minutes without stirring to set the bottom edges.
  7. Transfer the skillet to the center rack of the oven. Bake for 15–20 minutes until the center is set and the top is a light golden brown.
  8. Remove from the oven and let the frittata rest for 5 minutes before slicing and serving to prevent moisture loss.