cheese, onion, and vegetable egg white frittata

Recipe submitted by: Amy Pickett
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To keep my version light, I use all egg whites. You can absolutely use whole eggs or Egg Beaters.

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1 cup liquid egg whites
2 tbsp chopped onions
1/4 cup sliced vegetables or choice
1/4 cup reduced fat sharp cheddar cheese, shredded
1/2 tsp garlic powder
1/4 tsp paprika
Salt & pepper to taste


  1. Preheat oven to 400 degrees. Spray an 8” nonstick skillet with cooking spray or an olive oil mister and set over medium high heat.
  2. In a medium bowl, whisk together the egg whites, cheese, garlic powder, paprika and salt & pepper.
  3. Add onions to skillet, and cook until they begin to become tender, about 2 minutes.
  4. Turn heat to medium, and pour in the egg white mixture. Then gently lay vegetables in the egg whites.
  5. Cook just until the edges of the egg whites are set, about 2-3 minutes. Then transfer skillet to the oven to finish cooking. Remove just when egg whites have been cooked through, about 3-4 minutes.

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