Vegetable and Egg White Frittata

Everyone loves a nice, hot breakfast in the morning and this one is great year-round. Using the veggies and protein you have on hand, you have a high-protein meal and lots of leftovers for easy meal prep!

Ingredients:

32 oz. liquid egg whites

1 T. olive oil

100 g spinach

100 g mushrooms

50 g red onion

1 t. McCormicks seasoning

1/2 cup cheddar cheese, for topping

1/4 cup fresh herbs of your choice, (optional) for topping (green onions, chives basil, thyme, cilantro, parsley)

Instructions
Preheat oven to 350ºF. Heat oil in a large, 9-inch cast iron or oven-safe sauté pan over medium heat and add vegetables. Sauté until vegetables are slightly softened and most of the moisture is evaporated, about 3 minutes. Remove pan from heat. Pour egg whites over the vegetables and ensure vegetables are evenly distributed throughout. Sprinkle cheese over top. Transfer pan to oven and bake for 25-30 minutes, or until eggs are set and top is slightly browned. Remove from oven and let cool 5 minutes. Garnish with fresh herbs and serve warm. Store any leftovers in the fridge for up to 5 days.

* Coach tips:

-Use whatever veggies you have in the fridge. Leftover broccoli, bell peppers, asparagus all work great!

- Have room for more fat - add a whole egg or some breakfast sausage to the mix or top with some bacon.

-Like spice? Add a can of diced green chilis or top with pickled jalapeños before baking.