Spinach and Mushroom Egg White Frittata with Whole Wheat Toast

Ingredients

• egg whites 5 large
• spinach 1/2 cup
• mushrooms 1/2 cup
• whole wheat bread 1 slice
• olive oil 1 tsp

Method

1. Prepare Ingredients. Wash and chop the spinach if not pre-chopped. Slice the mushrooms evenly. Separate 5 egg whites from whole eggs or use pre-separated egg whites, measuring about 250 grams total.
   Tip: Using fresh spinach and mushrooms will give the best flavor and texture.
2. Heat Olive Oil. Place a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Allow the oil to warm for about 1 minute until it shimmers but does not smoke.
   Tip: Use a non-stick skillet to prevent sticking and make flipping easier.
3. Cook Vegetables. Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they release their moisture and start to brown. Then add the chopped spinach and cook for another 1-2 minutes until wilted.
   Tip: Stir occasionally to cook evenly and prevent burning.
4. Add Egg Whites. Pour the 5 egg whites evenly over the cooked vegetables in the skillet. Reduce heat to low and cook gently without stirring, allowing the egg whites to set around the vegetables.
   Tip: Lower heat prevents the egg whites from browning too quickly.
5. Cook Frittata. Cover the skillet with a lid and cook for 5-6 minutes until the egg whites are fully set and cooked through. You can check doneness by gently shaking the pan; the frittata should not jiggle.
   Tip: If your skillet is oven-safe, you can finish under a broiler for 1-2 minutes for a golden top.
6. Toast Bread. While the frittata cooks, toast one slice of whole wheat bread to your preferred level of crispiness using a toaster or oven.
   Tip: Toast last so it stays warm and crisp when served.
7. Serve. Slide the cooked frittata onto a plate and serve with the toasted whole wheat bread on the side. Enjoy immediately for best taste and texture.
   Tip: Add a pinch of salt and pepper to taste before serving if desired.

Pro tips

• Use a non-stick skillet for easy cooking and cleanup.
• Cook the egg whites on low heat to avoid rubbery texture.