Green Goddess Egg White Frittata

This Green Goddess Egg White Frittata is a vibrant, nutrient-packed breakfast that perfectly embodies the Optavia Lean & Green philosophy. Made exclusively with egg whites for maximum protein and minimal calories, this frittata is loaded with a powerhouse trio of green vegetables—broccoli, spinach, and kale—that deliver essential vitamins, minerals, and fiber while keeping carbohydrates low. The delicate blend of herbes de Provence adds a sophisticated French-inspired flavor profile with hints of lavender, thyme, and rosemary that complement the earthy greens beautifully. A finishing sprinkle of nutritional yeast provides a subtle cheesy, umami flavor while adding extra B-vitamins and protein without any dairy or excess calories. The result is a light, fluffy frittata that's both satisfying and aligned with your health goals. This versatile dish works perfectly for meal prep, as it can be made ahead and reheated throughout the week. Each slice delivers approximately 30 grams of lean protein while staying well under 200 calories, making it an ideal Lean & Green breakfast option. The combination of protein and fiber-rich vegetables will keep you feeling full and energized throughout your morning. Whether you're just starting your Optavia journey or are a seasoned pro, this Green Goddess Egg White Frittata proves that eating for health doesn't mean sacrificing flavor. It's a beautiful, colorful dish that brings restaurant-quality presentation to your breakfast table while supporting your wellness goals with every nutritious bite.

Ingredients

• 2 cupsegg whites, liquid form (about 16 egg whites)
• 1 cupbroccoli florets, finely chopped
• 2 cupsfresh spinach, roughly chopped
• 1 cupkale, stems removed and finely chopped
• 1/4 cupyellow onion, finely diced
• 2 clovesgarlic, minced
• 1 tspherbes de Provence
• 2 tbspnutritional yeast
• 1/2 tspsalt
• 1/4 tspblack pepper, freshly ground
• cooking spray, non-stick
• 2 tbspfresh parsley, chopped optional

Method

1. Preheat oven to 375°F and position rack in the center of the oven. 0:05
2. Generously coat a 10-inch oven-safe skillet with non-stick cooking spray, ensuring the bottom and sides are well covered. 0:04
3. Place the skillet over medium heat and add the diced onion. Cook for 3-4 minutes until softened and translucent, stirring occasionally. 0:05
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. 0:04
5. Add the chopped broccoli florets to the skillet and cook for 3 minutes, stirring occasionally, until slightly tender. 0:05
6. Add the chopped spinach and kale to the skillet. Cook for 2-3 minutes, stirring frequently, until the greens are wilted and any excess moisture has evaporated. 0:05
7. In a large mixing bowl, whisk together the egg whites, herbes de Provence, nutritional yeast, salt, and black pepper until well combined and slightly frothy. 0:05
8. Reduce the heat under the skillet to low and evenly distribute the cooked vegetables across the bottom of the pan. 0:04
9. Pour the egg white mixture evenly over the vegetables in the skillet, gently tilting the pan to ensure the egg whites reach all areas and cover the vegetables completely. 0:05
10. Cook on the stovetop over low heat for 3-4 minutes until the edges begin to set, without stirring. 0:05
11. Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set in the center and the top is lightly golden. 0:05
12. Remove the skillet from the oven using oven mitts and let the frittata rest for 3-5 minutes before slicing. 0:04
13. Run a spatula around the edges to loosen the frittata, then slice into 4 equal wedges. Garnish with fresh chopped parsley if desired and serve warm. 0:05