Y’all this is the jam!!! This fritatta is clean and delicious. Here’s the recipe.
1 can petite diced tomatoes drained.
11 white mushrooms sliced ( I actually just break mine up in the skillet).
1 can leaf spinach drained
1 medium yellow onion diced
1 tablespoon coconut oil
12 egg whites
1 tsp vinegar
Before you begin, preheat your oven on broil.
In a cast iron skillet, sautee onions, mushrooms, tomatoes and spinach in a tablespoon of coconut oil over medium heat. While your veggies are sauteeing, separate your egg whites from the yolks, add salt and a tsp of vinegar (optional) and whisk. Pour the egg whites over the veggies in the skillet and cook over medium until only the very top layer is still liquid (about 5 minutes).
Remove from eye and place on the top rack of your oven under the broil for 4 – 5 minutes depending on your oven. It should be fluffy and golden.
Let cool and slice into 6 wedges. 101 calories per serving.
I hope you enjoy this quick and healthy breakfast as much as I do!!!