Recipe: Egg White Frittata with Kale and Mushrooms

Please share if you love it!

When I served my husband this egg white frittata his immediate response was, “Where are the eggs? Why is this frittata green?”

Cheesy Egg White Frittata with Kale and Mushrooms

Suffice it to say, we lived it up this football partying weekend, so a lean and green meal was on the menu for Sunday breakfast, and skipping the egg yolks saved a few precious calories.

Before you nix the idea of a “green frittata” hear me out. This frittata recipe has a secret weapon . . .

Egg White Frittata IngredientsLaughing Cow Cheese.

This calorie friendly cheese is creamy, and completely delicious.

But watch the salt! Laughing Cow contains a significant amount of sodium per serving, so don’t think you need to add salt to the mix. Wait until you serve your green frittata, and let folks with crazy salt buds sprinkle to their hearts content.

Cheesy Egg White Frittata with Kale and MushroomsCheesy Egg White Frittata with Kale and Mushrooms

After one bite, Mr. Mike relaxed. His frittata was completely edible thanks to onions, mushrooms, thyme and Laughing Cow cheese. He even asked for seconds and left a piece of toast on his plate!

Happy, healthy cooking!

Egg White Frittata with Kale and Mushrooms
 
Shake It Up! Not counting calories? Use whole eggs, or half whole eggs, and half egg whites. No kale? Spinach works just fine. No Laughing Cow cheese? Any low fat cheese will work just fine, simply use ⅓ a cup to keep calories in check.
Ingredients
  • ½ cup onion, finely chopped
  • 2 cups mushrooms, finely chopped
  • 2 cups kale, finely chopped
  • 12 large egg whites, whipped with a whisk, or 10 ounces of commercial eggs whites
  • ½ tablespoon fresh thyme, minced
  • 3 ea Laughing Cow Cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Preheat a medium sized non-stick skillet over medium heat and spray with cooking spray.
  3. Add onions, mushrooms and kale. Cook for 5 minutes until tender.
  4. Remove from heat and add Laughing Cow cheese and thyme. Stir to melt cheese into the vegetables, then spread evenly over the pan.
  5. Add egg whites and season with salt and pepper.
  6. Bake for 15 - 20 minutes until eggs are cooked through.
Notes
Calories: 123kcal
Weight Watchers PointsPlus 3
Saturated fatty acids: 1.88g
Monounsaturated fatty acids: 0.82g
Polyunsaturated fatty acids: 0.30g
Total fat: 3.00g
Calories from fat: 26
Cholesterol: 10mg
Carbohydrate, by difference: 8.71g
Total dietary fiber: 1.36g
Protein: 14.77g
Nutrition Information
Serving size: 4


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Comments

  1. says

    The Laughing Cow inclusion is genius! Great idea to replace the salt and get an extra dimension of flavour. I haven’t bought any in ages but this is such a great idea that they will go on my next grocery list. Cheers!

    • says

      That’s the key is replacing the sodium in the recipe. I like the blue cheese version to make a creamy salad dressing. It’s hard to get past the processed cheese thing, but in small quantities, it’s a great addition. :)

  2. says

    Great idea to add the Laughing Cow Cheese…since we shop at Costco, I have lot os this cheese…like the idea of kale in this frittata…
    Thanks for the recipe Kristi and have a wonderful week :D

  3. says

    I haven’t had Laughing Cow cheese for soon long I can’t remember that last time. Need to try it again, preferably in this healthy looking frittata. I include green stuff in frittatas sometimes, but I haven’t used this quantity – need to try it! Really nice – thanks.

    • says

      That lentil soup will make a perfect meat free Monday meal! I haven’t used Laughing Cow since my Weight Watchers days, but I happened upon it again. I’m not a fan of processed cheese, and it has a significant amount of sodium, but when you use limited amounts, it’s a terrific addition to a recipe. Have a good weekend!

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