Egg White Frittata

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  1 tbsp Unsalted Butter
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  1 Bell Pepper(119g)
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  1 cup Egg Whites

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

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  2 Green Onion (Scallion)(30g)
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  0.5 tsp Italian seasoning
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  0.3 tsp 1/4 teaspoon kosher salt
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  1.5 cup Spinach
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  2 tbsp Cheddar Cheese

  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. 1Preheat your oven to broil with a rack positioned in the upper third.
2. 2Heat an 8-inch nonstick, oven-safe skillet over medium heat, then add the butter. Once melted, add the bell pepper and sauté for 6–8 minutes over medium heat until softened and lightly golden.
3. 3While the pepper cooks, whisk the liquid egg whites in a bowl until lightly frothy, then stir in the Italian seasoning, salt, and green onions.
4. 4Add the fresh spinach to the skillet a little at a time, stirring until wilted, about 1–2 minutes total over medium heat.
5. 5Pour the whisked egg whites slowly into the skillet and let cook undisturbed over medium heat for 2–3 minutes until the edges appear set and solid white.
6. 6Using a rubber spatula, gently lift the edges of the frittata and tilt the pan so any uncooked egg whites run to the bottom of the skillet. Work your way around the entire pan, then cook for 1 more minute over medium heat.
7. 7Sprinkle the shredded cheddar evenly over the top and transfer the skillet to the oven. Broil for 2–3 minutes until the frittata is puffed and the center no longer jiggles when gently shaken.
8. 8Slide the frittata onto a cutting board, cut into 2 wedges, divide evenly into 2 airtight containers while hot, and serve with Frank's RedHot sauce and fresh avocado on the side.