Serves 4
You will not miss the egg yolks one bit in this deeply flavorful take on the classic egg dish. It’s my wife’s favorite thing to eat—for breakfast, lunch, or dinner.
4 cloves garlic, thinly sliced
¼ cup canola oil
4 cups broccoli florets, blanched and shocked (see here)
2 cups packed spinach, chopped
Kosher salt
Fresh ground black pepper
16 egg whites (2 cups), beaten until foamy
½ cup crumbled feta cheese
Preheat the oven to 500°F.
Sauté the garlic in the oil in a large ovenproof skillet over medium heat until golden. Add the broccoli and spinach, season with salt and pepper, and cook just until the spinach wilts. Pour the egg whites over and sprinkle the feta on top. Transfer to the oven and bake until the egg whites are set, 10 to 12 minutes; they shouldn’t jiggle when you shake the pan. Let cool until the eggs are fully set. Cut the frittata into wedges and serve warm.