Ingredients
- 2 tablespoons olive oil
- 16 ounces egg whites (16-ounce carton)
- 1 cup cherry tomatoes halved
- 1 red onion thinly sliced
- 1 cup baby spinach chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cottage cheese blended with an immersion blender until smooth
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F. Grease a 9x9-inch round baking dish or oven-safe pan with olive oil, ensuring the sides are well-coated to prevent sticking.
- In a large bowl, whisk together the egg whites, cherry tomatoes, red onion, baby spinach, salt, pepper, blended cottage cheese, minced garlic, and Italian seasoning until well combined.
- Pour the egg white mixture into the greased baking dish or pan. Place it on a baking sheet lined with parchment paper to catch any drips and make cleanup easier.
- Bake in the preheated oven for 30 minutes, or until the egg whites are set and the top is lightly golden. Let the frittata cool before slicing into portions.
