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Zesty Shrimp and Spinach Egg White Frittata

This zesty frittata packs a protein punch with shrimp and egg whites, complemented by fresh spinach and a hint of spice, making for a healthy and flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 250 kcal

Equipment

  • Oven
  • Oven-safe 10-inch skillet
  • Medium bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 10 oz Fresh spinach washed and dried
  • 3 Garlic cloves minced
  • 1 cup Cherry tomatoes cut in half (optional)
  • 12 Egg whites large
  • 1 lb Medium-sized shrimp peeled, de-veined, tails removed
  • 1/4 cup Milk or unsweetened almond milk
  • 1/4 cup Grated Parmesan cheese
  • 2 tbsp Olive oil
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Freshly ground black pepper or to taste
  • 1/2 tsp Red pepper flakes optional
  • 2 tbsp Fresh dill or chives chopped (for garnish)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and prepare your vegetables by washing spinach, mincing garlic, and halving cherry tomatoes if desired.
  • Pat the shrimp dry and season lightly with salt and pepper.

Cooking

  • Heat 1 tablespoon of olive oil in an oven-safe 10-inch skillet over medium heat, then add minced garlic and cook for 30 seconds until fragrant.
  • Add shrimp to the skillet and cook for 2-3 minutes per side until pink; then remove and set aside.
  • Add the remaining olive oil to the skillet, cook the spinach for 3-5 minutes until wilted, and then squeeze out any excess water.
  • In a medium bowl, whisk egg whites, milk, salt, and pepper, then stir in Parmesan cheese and red pepper flakes.
  • Return the cooked shrimp and spinach to the skillet, arranging them evenly, and scatter cherry tomatoes over the mixture if using.
  • Pour the egg white mixture evenly over all ingredients in the skillet.
  • Cook on the stovetop over medium-low heat for 3-5 minutes until the frittata's edges begin to set.
  • Transfer the skillet to the preheated oven and bake for 12-18 minutes until puffed, set in the center, and lightly golden.

Serving

  • Remove the frittata from the oven, let it cool for 5 minutes, and then garnish with fresh dill or chives before serving.

Notes

For an extra kick, increase the amount of red pepper flakes. You can also add other vegetables like diced bell peppers or mushrooms alongside the spinach. Make sure to thoroughly squeeze the water out of the cooked spinach to prevent a watery frittata. Serve warm or at room temperature. This frittata is perfect for breakfast, brunch, or a light dinner.