Egg White Frittata
Yield: 4-6 servings
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Rice-Free, Corn-Free

8 egg whites, beaten with a little bit of water
6 ounces baby spinach, prewashed
1 cup cherry tomatoes, cut in half
½ cup Vidalia onion, medium dice
3 tablespoons vegetable oil
1 teaspoon salt
¼ teaspoon freshly ground, black pepper

1. Preheat oven to 375 degrees F.
2. In a nonstick skillet, heat olive oil over medium heat. Once hot, add onions and sauté for 10 minutes or until translucent.
3. Add tomatoes and sauté until they begin to get soft and release their juices.
4. Add spinach and cook until leaves have wilted down.
5. Stir in salt and pepper and remove from heat.
6. Pour beaten egg whites into skillet and stir to combine sautéed vegetables.
7. Place in oven for about 20 minutes or until the eggs have set.
8. Gently place spatula under all sides of the skillet to loosen the edges. Transfer to a plate and serve immediately.

NUTRITION: Calories per serving: 290, Total fat: 7.90g, Carbohydrate, by difference: 5.96g, Total dietary fiber: 1.25g, Protein: 43.70g, Total sugars: 3.98g, Sodium: 138mg