Mediterranean Egg White Frittata

Ingredients

• 1 cup egg whites
• 2 whole eggs
• 1 cup spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 1 tsp olive oil
• Salt and black pepper

Instructions

1. Preheat your broiler to high and position the oven rack about 6 inches from the heat source.
2. Whisk together the egg whites and whole eggs in a bowl with a pinch of salt and pepper until just combined and slightly frothy.
3. Heat the olive oil in an oven-safe skillet (cast iron works great) over medium heat. Add the spinach and cook for about 1 minute until it starts to wilt, then scatter in the halved cherry tomatoes and cook for another minute.
4. Pour the egg mixture evenly over the vegetables. Gently shake the pan to distribute everything, then dot the top with crumbled feta.
5. Cook on the stovetop without stirring for 3 to 4 minutes, until the edges are set and start to pull away from the pan but the center is still slightly jiggly.
6. Transfer the skillet to the broiler and cook for 2 to 3 minutes until the top is puffed, golden, and fully set. Let it cool for a minute before slicing into wedges.

Tips

• Make sure your skillet handle is oven-safe before putting it under the broiler — wrap a non-safe handle in a double layer of aluminum foil as a safeguard.
• Add a pinch of dried oregano or red pepper flakes to the egg mixture for extra Mediterranean flavor.
• This frittata is just as good at room temperature, making it a great make-ahead breakfast or packed lunch.
• Swap feta for goat cheese or mozzarella depending on what you have on hand.