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Egg White Sun-Dried Tomato Frittata

Egg White Sun-Dried Tomato Frittata


  • 12 oz. liquid egg whites
  • 1 Tbs. olive or canola oil
  • 1 Tbs. sun-dried tomatoes, chopped
  • 8 oz. fresh spinach, chopped
  • 1 Tbs. onion, chopped
  • 1/8 tsp. salt
  • 1-8 tsp. freshly ground black pepper


  1. Preheat oven to 425 ̊F.
  2. Heat 1 tbsp olive or canola oil in over-safe nonstick saute pan over medium heat.
  3. In small bowl, mix 12 oz liquid egg whites with 1 tbsp chopped sun-dried tomatoes, 8 oz chopped fresh spinach, 1 tbsp chopped onion, salt and pepper.
  4. When oil is hot, pour egg mixture into saute pan.
  5. Remove pan from burner and place in hot oven.
  6. Bake 5-7 minutes, or until lightly browned and fluffy.
  7. Remove from oven.
  8. Slice into 8 wedges.

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