Egg-white and vegetable frittata

Name: Egg-white and vegetable frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 750 g Egg white; 6 pc Egg; 400 g Potato; 300 g Zucchini; 150 g Red bell pepper; 150 g Spinach; 100 g Onion; 40 g Parmesan cheese; 10 g Basil; 15 ml olive oil; 200 g Mixed salad greens; 250 g Solanum lycopersicum esculentum M.; 1 tbsp Balsamic vinegar; 0.3 tsp Salt

A big oven-baked Italian frittata made with egg whites and whole eggs, potato, courgette, pepper, spinach and a little Parmesan. Served with a cherry-tomato salad.

45 min

in total

people

428

calories per serving

In one serving

39 g
Protein: 29 g
Carbs: 16 g
Fat

Ingredients

750 g
Egg white
6 pc
Egg
400 g
Potato
300 g
Zucchini
150 g
Red bell pepper
150 g
Spinach
100 g
Onion
40 g
Parmesan cheese
10 g
Basil
15 ml
olive oil
200 g
Mixed salad greens
250 g
Solanum lycopersicum esculentum M.
1 tbsp
Balsamic vinegar
0.3 tsp
Salt

Allergens

eggsmilksulphites

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Heat the oven to 190 °C. Thinly slice the potatoes and boil them for 8 minutes.
Soften the onion, courgette and pepper in the oil for 6 minutes, then stir in the spinach until wilted.
Whisk the egg whites, whole eggs, Parmesan, basil and salt. Put the vegetables and potatoes in an oiled dish, pour over the eggs and bake for 20 to 25 minutes, until set in the middle.
Cut into wedges and serve with the salad leaves and cherry tomatoes dressed with balsamic.