EBT-Friendly: 92% of ingredients

Made by Emmie

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Assembly Time: 35 minutes

This protein-packed egg white frittata combines fluffy egg whites, creamy cottage cheese, spinach, mushrooms, tomatoes, and bell peppers into an easy breakfast that is perfect for meal prep.

Ingredients:

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•   32 oz liquid egg whites
•   1 cup cottage cheese
•   1/3 cup bell peppers (diced)
•   2 cups spinach
•   1/3 cup cherry tomatoes (diced)
•   1/3 cup mushrooms
•   1-2 tbsp olive oil
•   1 tsp turmeric powder
•   1 tsp onion powder
•   1/2 tsp garlic powder
•   1/2 tsp paprika
•   1 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 350°F and place a 9-inch casserole dish in the oven while it heats.
2. Warm OLIVE OIL in a skillet over medium-high heat.
3. Add the SPINACH, then turn off the heat once it begins to wilt.
4. Add the EGG WHITES and COTTAGE CHEESE to a blender and blend until fully combined.
5. Remove the warm casserole dish from the oven.
6. Add the BELL PEPPER, CHERRY TOMATOES, MUSHROOMS, and cooked SPINACH to the dish and spread evenly.
7. Pour the egg mixture over the vegetables.
8. Season with TURMERIC, ONION POWDER, GARLIC POWDER, PAPRIKA, and salt.
9. Bake until the frittata is fully set and lightly golden on top.
10. Let cool slightly, slice, and serve.