Egg White Frittata
A light, high-protein frittata made with egg whites and fresh vegetables. Perfect for a healthy breakfast or meal prep.
Equipment
- Non-stick skillet
- Oven-safe pan
Ingredients
Egg Mixture
- 8 egg whites
- 1/4 cup milk optional, for creaminess
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetable & Cheese Mix
- 1/2 cup spinach chopped
- 1/2 cup mushrooms sliced
- 1/4 cup bell peppers diced
- 1/4 cup feta cheese crumbled
- 1 tsp olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together egg whites, milk (if using), salt, and black pepper in a bowl.
- Heat olive oil in a non-stick or oven-safe skillet over medium heat. Add mushrooms, bell peppers, and spinach. Sauté for 3–5 minutes until tender.
- Pour the egg white mixture over the vegetables. Sprinkle feta cheese on top.
- Cook on the stovetop for 2–3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15 minutes, or until the eggs are fully set.
- Let the frittata cool for 5 minutes before slicing and serving.
Notes
For a dairy-free version, omit the feta cheese or use nutritional yeast.
Try different vegetables like zucchini, tomatoes, or kale for variety.