Egg White Frittata

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  Unsalted Butter(15g)
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  Bell Pepper(240g)
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  Egg Whites(240g)

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  Green Onion (Scallion)
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  Italian seasoning(3g)
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  1/4 teaspoon kosher salt
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  Spinach(360g)
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  Cheddar Cheese(30g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Hot Sauce, Frank'S RedHot
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  Avocado

Instructions

1. 1Place a rack in the upper third of your oven and preheat the oven to broil.
2. 2Heat a small (8-inch) nonstick (it MUST be nonstick) and oven-safe skillet over medium heat. Add the butter. Once the butter is melted, add the red bell pepper. Saute until the pepper softens about 6 to 8 minutes.
3. 3Meanwhile, whisk the egg whites in a bowl until they are lightly frothy.
4. 4To the skillet, add the Italian seasoning, salt, and green onion. Stir to combine. Let cook 30 seconds.
5. 5Add the spinach to the skillet a little at a time, stirring until it wilts and cooks down. This will take 1 to 2 minutes.
6. 6Slowly pour the egg whites into the skillet and let cook undisturbed, until the edges begin to cook through and appear more solid white.
7. 7With a rubber spatula, gently lift up the edges of the egg whites and tilt the pan so any uncooked whites run underneath the cooked eggs and are now touching the bottom of the skillet. Move your spatula all the way around, lifting the edges and tiling as you go. Let cook 1 more minute.
8. 8Sprinkle the cheese on top, then transfer the skillet to the oven. Broil for 2 to 3 minutes (don't walk away!) until the egg whites are puffed and have cooked through. Slide onto a plate or cutting board. Cut into wedges and serve hot, with hot sauce and avocado as desired.