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Roasted Vegetable Egg White Frittata

Broccoli

Egg Whites

Salt & Pepper

Cheddar Cheese

Red Peppers

Baby Spinach

Tomatoes

Olive Oil

Scallions

Pesto

Preheat the oven to 400 degrees F.   Toss the peppers, tomatoes and broccoli with olive oil, salt and pepper on a sheet pan. Spread them out into a single layer with the tomatoes cut side up.

Roast the vegetables until they are lightly browned at the edges, about 20 minutes.

In a large bowl, whisk the egg whites, pesto, salt and pepper. 

Warm the oil in a non-stick, ovenproof skillet over medium heat. Sauté the scallions until they become fragrant, about 1 minute. 

To assemble the frittata, spoon the roasted veggies into the skillet. Then and add the spinach, cheese and egg white mixture. Cook the frittata on the stove for 2-3 minutes until the edges set. 

Transfer the frittata to the oven. Bake it until it has set in the middle, about 12-14 minutes. 

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Roasted Vegetable Egg White Frittata