Mini Egg White Frittata
Hey there, fellow food lovers! Let's talk about a breakfast (or brunch, or lunch, or even dinner!) champion: the Mini Egg White Frittata. This isn't just some stuffy, complicated recipe – it's all about taking the fluffy goodness of egg whites, tossing in your favorite veggies and cheeses, and baking them into cute, individual servings. They're basically like mini quiches, but way easier and packed with healthy protein!
Ingredients
- 8 large egg whites
- 1/4 cup 60ml milk
- Salt and pepper to taste
- 1/4 cup 40g chopped vegetables (such as bell peppers, spinach, mushrooms)
- 2 tablespoons 30g shredded cheese (such as cheddar, feta, or goat cheese)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease 4 individual ramekins or muffin cups.
- Whisk eggs: In a medium bowl, whisk together the egg whites and milk. Season with salt and pepper to taste.
- Divide ingredients: Divide the vegetables and cheese evenly among the prepared ramekins. Pour the egg mixture over the top.
- Bake: Bake for 15-20 minutes, or until the frittatas are set and lightly browned on top.
- Serve: Let the frittatas cool slightly before serving.