These Egg White Frittata Bites Are Both Tasty and Healthy

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Whether you’re looking for a new breakfast option or healthy snack ideas, egg white frittata bites always come to the rescue. Not only are they easy to make, but they are also packed with protein and are perfect to take on the go. The best part is that you can customize the recipe and add your favorite ingredients.

What’s a Frittata?

A frittata resembles an ‘open’ omelet, baked instead of fried. Usually, the recipe requires whole eggs, but you can use just the whites if you prefer a lighter and fluffier texture. Again, you can modify the recipe and add your favorite ingredients to the eggs.

No Specific Ingredients Needed

When gathering the ingredients for your frittata, most people go for a combination of meat, veggies, cheese, and seasonings. A veggie combo we recommend trying is spinach, onions, peppers, zucchini, and mushrooms. However, this would work with whatever is in your fridge. You can add cooked chicken, bacon, or beef chunks for some extra protein.

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Some seasonings you can try are chili flakes, garlic powder, hot sauce, or herbs. Of course, don’t forget to add salt and/or pepper to taste. Just get creative and mix and match!

The Benefits of Egg Whites

Egg whites are super rich in protein and won’t add too many calories to your frittata. One egg white provides 4 grams of protein, zero grams of fat, and just 18 calories, making it ideal for gym lovers or people simply trying to live healthily. A frittata will make you feel fuller for longer, and thanks to its rich flavors, you won’t have to go for all those sugary snacks.

How to Make Egg White Frittata Bites

Snack bites are the best way to make these. What you need to do is make your frittata base.

For every six large eggs, you’ll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables.

Wehn prepped (it really is that easy), simply pour the mix into a greased muffin pan. Bake at 400°F for about 15-20 minutes until the bites get slightly golden on the outside.

You can have the egg white bites while they’re still warm or store them in the fridge for up to 3 -4 days and reheat them later.

A Delightful Recipe for a Slow-Cooker Garlic-Parmesan Chicken

If you like parmesan with chicken, then you will enjoy this recipe, for sure. No need for a fryer! Chicken thighs with the bone in and the skin on guarantee a flavorful and tender outcome. A couple of pats of butter, some minced garlic, and fresh thyme are combined with soft baby potatoes for a hearty, cozy dinner.

A Delightful Recipe for a Slow-Cooker Garlic-Parmesan Chicken

The Garlic-Parmesan Chicken Ingredients

  • 2 pounds of bone-in, skin-on chicken thighs, divided among 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Black pepper freshly ground
  • 2 tablespoons of melted butter and 1 pound of baby red potatoes
  • 5 minced garlic cloves, 2 tablespoons of fresh thyme
  • Fresh parsley chopped
  • Freshly grated Parmesan, plus an additional for serving, 2 tbsp.

Pro Tips for a Slow-Cooker Success

Before scorching the thighs, pat them dry. To prevent having pale, flabby thighs, the extra moisture must be removed. This will speed up the skin’s rendering and browning. After searing the chicken, make sure to pour any remaining juices and fat into the slow cooker because you don’t want to lose any flavor. Start with at least one tablespoon of freshly chopped parsley, but feel free to add more. You can substitute your preferred woody herb in its place if you like. Oregano and rosemary are respectable substitutes.

Place the chicken, skin-side up, on top of the potatoes in the slow cooker so that air can circulate and the chicken fat can drop into the potatoes. Take a big bite when each serving is presented with a generous sprinkle of freshly grated Parmesan. Store leftovers in the refrigerator in an airtight container for up to four days, .

Step 1 – 1 tablespoon oil should be heated in a big skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté for three minutes on each side or until golden.

Step 2 – In the meantime, combine the potatoes with the remaining two tablespoons of oil, the butter, the garlic, the thyme, the parsley, and the parmesan in a big slow cooker. Season to taste with salt and pepper. Add the chicken and cook for four hours on high heat or eight hours on low heat, or until the chicken is thoroughly cooked.

Step 3 – Put some parmesan on top before serving.