All of us I’m sure have the Go-To dinners when you just don’t want to fuss in the kitchen. One of my Go-To favorites is Pasta Carbonara. As easy as separating a bunch of eggs and boiling some pasta. Well, now on the following day for lunch I make an Egg White Frittata with whatever I have in the refrigerator. It’s my favorite way to use up all the unused egg whites and whatever cooked veggies I have as leftovers. Plus my Hubby will eat it again for breakfast the next morning! Win, Win, Win!
Spinach, Mushroom and Cheese Egg White Frittata
1/2 cup thawed and drained spinach
1/2 cup cooked sliced mushrooms
1/4 cup cream cheese melted with the spinach
3 slices American cheese diced
1/4 cup Gruyère cheese
1/8 cup Pecorino cheese
10 egg whites
coconut oil spray
salt & white pepper
Heat oven to 350°F. On your stove top heat a cast iron skillet to medium-high. In a bowl whisk the egg whites with all of the ingredients. Use an oil spray for the skillet. Pour the egg mixture into the skillet and let cook for about 4 to 5 minutes until the outside surface of the egg whites begin cooking. Place the skillet in the heated oven and continue cooking for another 12 minutes. Check to see the center is fully cooked and set. Remove and eat… Delicious!
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