mexican egg white frittata

Something fast, easy, and healthy was on the menu for tonight. Plus, my spinach was looking pretty rough. I had all the ingredients and this is what I came up with …

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Who wants a frittata for one? Umm, this girl! I had this made and ate in 10min!

I know, I know. Technically a frittata involves crust, meat, an oven, etc. Well, this is a crustless, oven less, meatless frittata … or an open faced omelet. Whichever you prefer 😉 Frittata sounds fancier. Ooh la la.

 

2/3C All whites liquid egg whites
1oz of Trader Joes lite shredded mozzarella
a handful of spinach
2 large cherry tomatoes (diced)
1/4 raw avocado (sliced, diced, however you like)
1/8C salsa
s&p, taco seasoning.

In a nonstick skillet (on med heat), wilt down spinach. slowly add the liquid egg whites and season with s&p and taco seasoning.
As the bottom gets cooked, take a spatula and lift a few edges at a time and tilt the skillet so the egg whites can run underneath and finish cooking. Continue this until egg mixture has solidified. (This is the “no flipping” “no oven needed” part!)
Place tomatoes and the cheese on top and cover, allowing the cheese to melt.
Remove frittata onto a plate and top with avocado and salsa.

Recipe makes 1 (4pp) serving.

Enjoy!

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