egg white frittata recipe
A golden, veggie-packed egg white frittata that is light, nourishing, and high in protein. Perfectly fluffy and versatile for meal prep or a healthy breakfast.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Keto, Low Carb
Ingredients
2 cups Egg Whites
2 cups Fresh Spinach
1 medium Red Bell Pepper
1/4 cup Red Onio
1/2 cup Feta Cheese
1/4 cup Unsweetened Almond Milk
1 tbsp Olive Oil
1/2 tsp Garlic Powder
To taste Salt & Black Pepper
2 tbsp Fresh Parsley
Instructions
- Preheat your oven to 375°F (190°C)
- Place an oven-safe skillet over medium heat and add the olive oil
- Sauté the diced red onions and bell peppers for about 5 minutes until they softe
- Add the chopped spinach to the pan and cook just until it wilts
- In a large bowl, whisk the egg whites, almond milk, garlic powder, salt, and pepper vigorously to incorporate air
- Spread the vegetables evenly across the bottom of the skillet and pour the egg white mixture directly over them
- Sprinkle the crumbled feta cheese evenly over the top
- Cook on the stovetop for 2 to 3 minutes without stirring to set the bottom crust
- Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the center is firm and edges are lightly browned
- Remove from the oven and let the frittata rest for 5 minutes before slicing
- Garnish with fresh parsley and serve warm
Notes
Do not overbake, as egg whites can become rubbery if cooked too long.
Always sauté vegetables before adding eggs to prevent a watery texture.
Use a non-stick or well-seasoned cast iron pan for easy removal.
Leftovers can be refrigerated for up to four days; freezing is not recommended.
Can be made in muffin tins for portable egg bites (bake 12-15 minutes).
Find it online: https://powerecipe.com/egg-white-frittata-recipe/