Egg White Frittata with Shrimp and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
cooking spray6 oz raw peeled & cleaned shrimp, halved (about 20- 31/40 sized)4 medium roasted tomatoes (chopped and drained)4 cups baby spinach500g egg whites (about 16 eggs, separated)2 oz crumbled goat cheese (feta or feta like)
Serves: 6
Prep time: 10 minutes Cook time: 12 minutes
Cost per serving: 1.25$
cooking spray
6 oz raw peeled & cleaned shrimp, halved (about 20- 31/40 sized)
4 medium roasted tomatoes (chopped and drained)
4 cups baby spinach
500g egg whites (about 16 eggs, separated)
2 oz crumbled goat cheese (feta or feta like)
Pre-heat the oven to 350˙F.
Spray a skillet with non-stick cooking spray and place over medium high heat. When the skillet is hot, add in the halved shrimp and saute for about 2 minutes. Next add in the roasted tomatoes, and saute for another 2 minutes.
Finally, add the spinach on top of the shrimp mixture, without stirring. After 1 minutes, scoop the shrimp mixture from the bottom of the pan up on top of the spinach. Cook another minute or so, until the spinach is bright green and wilted.
Remove from heat and drain.
Spray a 2-Qt casserole dish with non-cook spray (or use a cast iron skillet). Stir up with egg whites and add to the casserole. Slowly and carefully scoop in the shrimp, roasted tomato and spinach mixture into the center of the casserole. Top with crumbled goat cheese.
Bake at 350˙F for about 12 minutes or until the center of the frittata is firm (a little liquid is normal). Allow the frittata to cool for about 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user 39TOGO.
Prep time: 10 minutes Cook time: 12 minutes
Cost per serving: 1.25$
cooking spray
6 oz raw peeled & cleaned shrimp, halved (about 20- 31/40 sized)
4 medium roasted tomatoes (chopped and drained)
4 cups baby spinach
500g egg whites (about 16 eggs, separated)
2 oz crumbled goat cheese (feta or feta like)
Pre-heat the oven to 350˙F.
Spray a skillet with non-stick cooking spray and place over medium high heat. When the skillet is hot, add in the halved shrimp and saute for about 2 minutes. Next add in the roasted tomatoes, and saute for another 2 minutes.
Finally, add the spinach on top of the shrimp mixture, without stirring. After 1 minutes, scoop the shrimp mixture from the bottom of the pan up on top of the spinach. Cook another minute or so, until the spinach is bright green and wilted.
Remove from heat and drain.
Spray a 2-Qt casserole dish with non-cook spray (or use a cast iron skillet). Stir up with egg whites and add to the casserole. Slowly and carefully scoop in the shrimp, roasted tomato and spinach mixture into the center of the casserole. Top with crumbled goat cheese.
Bake at 350˙F for about 12 minutes or until the center of the frittata is firm (a little liquid is normal). Allow the frittata to cool for about 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user 39TOGO.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 4.4 g
- Cholesterol: 53.0 mg
- Sodium: 231.1 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.3 g
- Protein: 18.2 g
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