Egg white frittata with spinach, tomato, and parmesan

I am a big fan of Pret a Manger’s egg white and spinach frittata. We had a handful of spinach, a vine-ripened tomato, and frozen, shredded parmesan, so we tossed together this dish.

Thanks to the magic of AI, we followed these proportions:

We sauteed 1 shallot in 2 tsp olive oil in a small nonstick pan. When the shallot was browned and fragrant, we added about 1 oz baby spinach and diced tomato (we used half a medium vine-ripened tomato) until wilted. We lightly seasoned with salt and black pepper, then added 6 egg whites. Using a spatula, we gently pulled the omelette edges in, allowing raw egg liquid to fill in the gap. As the egg whites set, we sprinkled 1 Tbsp shredded parmesan overtop. We flipped the omelet (we used a plate), and then served with a simple tomato salad (roughly chopped tomato tossed in quince-pomegranate white balsamic vinegar and olive oil). (Jan. 2026)