Segment --
galley index // dossier
Egg-White Frittata with Mushrooms
ingredients // manifest
- 8 large egg whites
- 200g fresh spinach
- 200g mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50g feta cheese, crumbled
- Salt and pepper to taste
- Olive oil spray
procedure // execution
- Preheat your oven to 190°C.
- Heat a non-stick, oven-safe skillet over medium heat and spray lightly with olive oil. Sauté the onion, garlic, and mushrooms until they're soft and the moisture has evaporated, about 5-7 minutes.
- Add the spinach to the skillet and cook until it's just wilted. Season with salt and pepper to taste.
- In a large bowl, whisk the egg whites until frothy. Pour the egg whites over the sautéed vegetables in the skillet, making sure they're evenly distributed. Sprinkle the crumbled feta cheese on top.
- Cook on the stovetop over medium heat until the edges of the frittata start to set, about 2-3 minutes.
- Transfer the skillet to the preheated oven and bake until the frittata is fully set and slightly golden on top, about 10-15 minutes.
- Prepping: Let the frittata cool slightly, then slice into portions. Store in airtight containers in the refrigerator. Reheat slices in a microwave or oven until warmed through, without losing its fluffy texture.
optional add-ons // extensions
- 30g sun-dried tomatoes for a tangy twist
- A pinch of chili flakes for a spicy kick
- Fresh herbs (like parsley or basil) for garnish