About this recipe

A light yet satisfying high-protein frittata made entirely with egg whites, loaded with colorful vegetables and savory feta cheese. Perfectly golden on the outside and tender inside, this oven-finished skillet dish is a nutritious, family-friendly meal that comes together in under 30 minutes.

Instructions

1. 1

   Preheat your oven to ![375°F]. In a large mixing bowl, whisk together the egg whites, milk, ¼ tsp kosher salt, and black pepper until frothy and well combined, about 1 minute. Set aside.

2. 2

   Heat the olive oil in a skillet over ^[medium heat]. Add the diced red bell pepper and zucchini and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the baby spinach and remaining ¼ tsp kosher salt, stirring until wilted, about 1 minute. Scatter the cherry tomatoes evenly across the vegetables.

3. 3

   Reduce the heat to ^[medium-low]. Pour the egg whites mixture evenly over the vegetables in the skillet. Sprinkle the crumbled feta cheese over the top. Let the frittata cook undisturbed on the stovetop for 3–4 minutes, until the edges just begin to set.

4. 4

   Transfer the skillet to the preheated oven and bake for 10–12 minutes, until the center is fully set and the top is lightly golden. Remove from the oven and let rest for 2–3 minutes before slicing. Garnish with fresh chives and serve warm directly from the skillet.