• 3 tablespoons avocado or olive oil

  • 3 garlic cloves, minced

  • ½ sweet onion, diced

  • 1 red bell pepper, diced

  • 1 poblano pepper, diced

  • 12 oz. baby bella mushrooms

  • 1 cup sliced cherry tomatoes

  • 2 cups fresh spinach

  • 32 oz. egg white carton

  • 1/2 cup crumbled goat cheese

  • 1/4 cup thinly sliced fresh basil

  • Salt and pepper to taste


Step 1
Add avocado oil to 10-12 inch cast iron skillet and heat on side burner of the braai.  Sautee garlic and onion for 3-4 minutes on medium heat.

Step 2
Stir in bell pepper, poblano pepper, and mushrooms.  Sautee for 8-10 minutes on a medium heat. 

Step 3
Mix in tomatoes and spinach for an additional 1-2 minutes, until spinach is welted.

Step 4
Beat egg whites in a bowl until they are foamy.  Add in desired salt and pepper and mix.

Step 5
Pour seasoned egg whites over the top of sautéed vegetables in skillet.

Step 6
Top evenly with crumbled goat cheese. 

Step 7
Grill indirect at 200 degrees C for 30-40 minutes. Tip:  If braaing on cast-iron grates, invert a Weber veggie basket or utilize a trivet on grate to create more convectional heat around your cast-iron skillet.  This will eliminate the bottom of your skillet from getting too hot and overcooking the bottom of the frittata.

Step 8
Top with basil and enjoy!

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