BELL PEPPER AND MUSHROOM EGG WHITE FRITTATA
Ingredients:
- 200g egg white
- 1 teaspoon extra virgin olive oil (7g)
- 100g mushrooms sliced
- 50g bell pepper chopped
- 30g grated parmesan cheese
- Salt and black pepper to taste
Instructions:
- Preheat the oven or toaster oven to broil.
- Spray a non-stick fry pan with olive oil and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the chopped bell pepper and cook for 1-2 minutes or until the spinach has wilted.
- Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and bell pepper mixture. Sprinkle with 15g of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute.
- Transfer the pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with the remaining parmesan cheese. Cut into wedges and serve with hot sauce if desired.
Nutrition Facts:
- Calories: 323.9 Cal
- Protein: 33.8g
- Carbs: 11.2g
- Fat: 16.1g
