Protein-Packed Egg White Frittata

Skipping the yolks doesn't mean skipping flavor — sautéing the vegetables first before the egg whites go in builds enough savory depth that you genuinely won't miss them once it's baked.

Egg whites are almost pure protein with very little fat, which is what makes this frittata such an easy fit for a high-protein diet without weighing down the rest of the meal. Bell peppers, mushrooms, and spinach add color, texture, and a bit of fiber to round out an otherwise simple, lean dish.

Let the frittata rest for a couple of minutes after baking so it firms up enough to slice cleanly into neat wedges for serving at the table.