Perfect Egg White Frittata
This healthy, protein-packed Egg White Frittata is the perfect light breakfast or brunch option for clean eating, weight loss, or a low-fat lifestyle. Fluffy, flavorful, and endlessly customizable, it's made with egg whites and fresh veggies, and finished in the oven for a golden, satisfying bite every time. Great for meal prep and adaptable for any flavor profile—Mediterranean, Tex-Mex, veggie-loaded, and more.
Ingredients
- 1¼ cups egg whites or 8–10 large egg whites
- 1 tablespoon unsweetened almond milk or water optional, for fluffiness
- 1 teaspoon olive oil for sautéing
- ½ cup chopped spinach
- ¼ cup halved cherry tomatoes
- ¼ cup diced bell peppers
- 2 tablespoons diced onion or shallot
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons crumbled feta cheese optional
- Optional garnish: fresh basil or chives
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk the egg whites with almond milk, garlic powder, salt, and pepper until frothy (about 1–2 minutes).
- Heat olive oil in an oven-safe nonstick or cast iron skillet over medium heat.
- Add onion, spinach, bell pepper, and cherry tomatoes. Sauté for 3–4 minutes until softened and moisture is cooked off.
- Remove the pan from heat. Let the veggies cool slightly, then fold them into the whisked egg whites.
- Pour the mixture back into the skillet and spread evenly. Sprinkle feta on top if using.
- Cook on the stovetop over medium heat for 3–5 minutes, until edges are set.
- Transfer skillet to the oven and bake for 10–12 minutes, or until the center is just set and slightly golden.
- Let rest for 5 minutes before slicing. Garnish with herbs and serve warm.
Notes
Make it dairy-free by omitting cheese or using plant-based alternatives.
Add spice with red chili flakes or a dash of hot sauce.
Perfect for meal prep: refrigerate for up to 4 days or freeze for up to 2 months.
Try variations like Mushroom & Thyme, Tex-Mex, or Caprese-style.