Egg White Frittata Recipe
This Egg White Frittata is a light and protein-rich breakfast made with fluffy egg whites, spinach, tomatoes, and fresh vegetables. It is easy to prepare ahead of time and makes a simple option for breakfast, brunch, or a quick weekday meal.
Equipment
- Oven-safe skillet or 9-inch baking dish
- Mixing bowl
- Whisk
- Spatula
- Cutting Board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 cups egg whites
- 1 tablespoon olive oil
- 1 cup baby spinach chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup diced red bell pepper
- 1/4 cup sliced red onion
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an oven-safe skillet or baking dish with olive oil.
- Heat the olive oil in the skillet over medium heat. Add the red onion and bell pepper, then cook until slightly softened.
- Add the spinach and cherry tomatoes, stirring until the spinach begins to wilt. Spread the vegetables evenly across the skillet.
- Whisk the egg whites with garlic powder, Italian seasoning, salt, and black pepper until combined. Pour the egg whites over the vegetables and sprinkle feta cheese on top.
- Cook for a few minutes until the edges begin to set, then transfer the skillet to the oven.
- Bake until the frittata is fully set and lightly golden on top. Let it rest for a few minutes before slicing.
- Garnish with fresh parsley and serve warm.
