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Egg White Frittata

This fluffy egg white frittata showcases how simple ingredients like egg whites, vegetables, and cheese can come together into a light, protein-packed breakfast. Baked until golden and puffed, it features a tender interior with crispy edges, making it both satisfying and visually appealing. Perfect for a quick, nourishing start to your day without the heaviness of yolks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large egg whites fresh or thawed frozen
  • 1 cup chopped vegetables spinach, bell peppers, or your choice
  • 1/4 cup feta cheese or mozzarella, optional
  • 2 tbsp olive oil for sautéing and greasing
  • 1 tbsp chopped fresh herbs parsley or chives
  • to taste salt and pepper for seasoning

Equipment

  • 10-inch ovenproof skillet
  • Whisk
  • Spatula
  • Mixing bowl
  • Stovetop burner

Method
 

  1. Preheat your oven to 190°C (375°F). Lightly coat the skillet with a teaspoon of olive oil to prevent sticking.
  2. In a mixing bowl, whisk the egg whites with a pinch of salt and pepper until slightly frothy and light, about 30 seconds. Set aside.
  3. Heat a tablespoon of olive oil in the skillet over medium heat. Add your chopped vegetables and sauté until tender and fragrant, about 3-4 minutes. You should see vibrant colors and a slight sizzle.
  4. Pour the whipped egg whites over the cooked vegetables in the skillet, spreading them evenly with a spatula. Let cook gently over medium-low heat until the edges begin to set and turn golden, about 3-4 minutes. You’ll notice a slight bubbling and the mixture starting to firm up around the edges.
  5. Sprinkle the feta cheese and chopped herbs evenly over the top of the egg whites. This adds flavorful contrast and visual appeal.
  6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is puffed, set, and lightly golden on top. You may see it bubbling slightly and a firm texture in the center when gently shaken.
  7. Remove the skillet from the oven and let it rest for 2-3 minutes. The residual heat will finish setting the eggs and help the edges crisp up.
  8. Use a broad spatula to gently loosen the edges, then slice into wedges. Serve warm, garnished with extra herbs if desired, and enjoy the fluffy, golden perfection.