Spinach and Sweet Pepper Egg White Frittata
A fluffy, oven-baked egg white frittata packed with sautéed baby spinach, sweet red bell peppers, and fresh herbs.
Egg whites provide high-biological-value protein with virtually no phosphorus, while sweet red bell peppers offer a low-potassium, vitamin-C-packed vegetable crunch.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly coat an 8-inch oven-safe skillet or baking dish with olive oil.
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Heat olive oil in a skillet over medium heat. Add the diced bell peppers and onions, cooking for 4 to 5 minutes until soft.
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Add the chopped baby spinach and stir for 1 minute until just wilted. Remove from heat.
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In a medium bowl, whisk the egg whites, black pepper, and garlic powder until frothy.
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Distribute the cooked vegetables evenly across the skillet or baking dish, then pour the whisked egg whites over the top.
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Bake for 15 to 18 minutes until the eggs are set in the center and edges are lightly golden.
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Sprinkle with fresh chives, slice into wedges, and serve.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Separating eggs and using pure egg whites eliminates over 80% of the phosphorus found in whole eggs, making egg whites the ultimate staple protein for all stages of kidney disease.
Stage Adaptation: Universal recipe safe across all stages (Stage 1 through Stage 4). Low in sodium, low in phosphorus, and moderate in potassium.