Egg White Vegetable Frittata

Ingredients

• or skillet is cut into 6 pie shaped wedges)
• 8 egg whites (approximately 1 cup of egg whites), beaten with a little bit of water
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• ½ cup yellow onion, medium dice
• 1 cup cherry tomatoes, cut in half
• 6 ounces baby spinach, prewashed

Directions

1. Preheat oven to 375° F. In a medium bowl, beat together the egg whites with a little water, sea salt, and pepper, and set aside.
2. In a nonstick skillet, heat oil over medium heat. Add onions, and sauté for 10 minutes or until translucent.
3. Add tomatoes, and cook until they begin to get soft and release their juices. Add spinach, and cook to wilt leaves. Remove from heat.
4. Pour beaten egg whites into skillet, and stir to combine sautéed vegetables. Place skillet in the oven (or transfer to a greased glass pie pan if skillet is not oven safe), for about 20 minutes or until the eggs have set.
5. Gently place spatula under all sides of the skillet to loosen the edges. Transfer to a plate and serve immediately.