Egg White Frittata

12 ingredients
6 steps

Ingredients

  • 7 egg whites
  • 13 cup milk
  • 1 bunch fresh spinach
  • 3 mixed mushrooms
  • 1 carrot
  • 2 garlic cloves, crushed
  • 12 teaspoon chicken stock powder
  • 14 cup bocconcini
  • 2 tomatoes, sliced
  • 1 teaspoon chives
  • 1 teaspoon basil leaves
  • salt and pepper

Directions

  1. 1
    Preheat the oven to 180C degrees/350F.
  2. 2
    In a large saucepan cook the garlic then throw in roughly cut spinach (I used English spinach washed), finely chopped mushrooms and grated carrot.
  3. 3
    Cook for a few minutes until everything has wilted down, season with salt and pepper then spread out around the bottom of a baking dish.
  4. 4
    In a medium bowl beat the eggs till theyre a little fluffy but still quite eggy then mix in the milk and stock.
  5. 5
    Pour the egg mixture over the veggies in the baking dish and scatter over the cheese, chives, basil and arrange the tomatoes in a nice little pattern Bake for about 25 minutes, until golden brown on top; serve hot.
  6. 6
    ENJOY.

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