Egg White, Spinach and Tomato Frittata

 Prep time: 15 minutes

 Cook time: 10-15 minutes

 Total time: 30-40 minutes

 Servings: 4-6 servings

 Gluten-free, dairy free

Ingredients

 6 large egg whites, whisked until frothy

 1 Roma tomato, diced

 1 Roma tomato, quartered, seeds removed (for tomato sauce)

 1 cup baby spinach

 Parmesan cheese, shaved (or any cheese of your choice)

 2 tbsp. Olive oil

 Salt & pepper, to taste

Method

Step 1: First thing we're going to do is pre-heat our ovens to 350F (180C) and then get 2 pans, 1

large pan for the eggs and 1 small sauce pan to make our tomato sauce. In our small sauce pan we

can add our quartered, seedless tomato with 1 tbsp. of olive oil, a pinch of salt and a pinch of sugar

on a low-medium heat and cook for about 5 minutes till the tomatoes begin to break down (for

tomato sauce).

Step 2:In our larger pan, we're going to add 1 tbsp. of olive oil, the baby spinach and tomatoes and

sweat for about 3 minutes till the spinach is nice and wilted. Once ready, we can now add our

whisked egg whites and season with some salt and pepper. Let is cook on the stove for about 5

minutes and then place it in the oven to finish for another 4-5 minutes.

Step 3:While our frittata is in the oven we can get our tomato sauce done, all we have to do is take

our tomatoes out of the pan and blend them in a blender, vitamix, nutri-bullet, or hand blander

(whatever you have available) and season with a little bit of salt. I like to use this tomato sauce on

top as a more nutritious substitute for ketchup. It's only good with these eggs but just in general as

a dipping sauce.

Step 4: Now that our sauce is done, we can pull our eggs out of the oven and top them off with some

of our freshly made tomato sauce and shaved parmesan slices. A simple breakfast or brunch dish

that's sure to impress!