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Spinach and Mushroom Egg White Frittata
4 from 189 votes

Spinach and Mushroom Egg White Frittata

This frittata features sautéed brown mushrooms and fresh spinach folded into fluffy, light egg whites, finished under a broiler to puff and set the eggs. The modest seasoning with kosher salt and Parmesan cheese provides a delicate savory note. It offers a protein-rich, vegetable-packed dish with a tender texture and mild earthiness from the mushrooms and spinach.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Breakfast, Others
Cuisine: American, Vegetarian

Ingredients

  • 2-3 brown mushrooms sliced
  • spinach handful, fresh
  • 1 cup egg white
  • kosher salt
  • 2 tablespoons Parmesan Cheese grated
  • hot sauce if desired

Instructions

    Cup of Yum
  1. Preheat the oven or toaster oven to broil.
  2. Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the fresh spinach and cook for 1-2 minutes or until the spinach has wilted.
  3. Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute.
  4. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven and sprinkle with the remaining parmesan cheese. Cut into wedges and serve with hot sauce if desired.