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Sweet Potato Mushroom Egg White Frittata
Sweet Potato Mushroom Egg White Frittata is a healthy, well-balanced breakfast recipe. Dirty details: high protein, dairy free, grain free, and sugar free.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 190 kcal
Ingredients
- 2 cups dark leafy greens (kale, spinach, chard) chopped
- 3 3/4 cups liquid egg whites
- salt and pepper to taste
- 6 sprigs fresh thyme
- 1 cup spiralized or shredded sweet potato
- 1 1/2 cups thinly sliced baby bella mushrooms
Instructions
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Preheat oven to 350 degrees F. Prepare a 9x9-inch casserole dish with cooking spray.
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Spread chopped greens in the bottom of the dish.
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In a medium bowl, whisk egg whites with salt and pepper. Remove thyme leaves from sprigs and whisk into whites. Pour about half the egg white mixture over the greens. Spread the sweet potato and mushrooms over greens and evenly pour in remaining egg whites.
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Bake 30-40 minutes or utnil eggs are set.
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Let cool 5-10 minutes, slice, and serve warm.