Egg White Frittata

5 from 1 vote

Jazz up your egg whites with this easy Egg White Frittata recipe. Ready in under 30 minutes, it is perfect as a protein-packed breakfast, lunch and dinner. This delicious frittata is low carb, low calorie, super healthy and perfect for meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main

Cuisine: High Protein, Keto, Low calorie, Low carb

Keyword: egg whites, eggs

Servings: servings

Ingredients

16 oz (450 ml) egg whites I recommend carton egg whites or separate whites and yolks from 8 eggs
½ red onion thinly sliced
½ cup fresh spinach chopped
½ cup cherry tomatoes halved
⅓ cup mushrooms sliced, optional
⅓ to ½ tsp salt to taste
ground black pepper to taste

Optional

½ cup (120 g) cottage cheese or preffered cheese

Instructions

Preheat oven to 400°F (200°C) and grease bottom and sides of a 9x9 round baking pan with oil or butter.
In a large mixing bowl, whisk egg whites with salt and pepper.
Add chopped spinach, diced tomatoes, sliced mushrooms and sliced onion. Optionally, you can add extra ingredients such as cottage cheese, crumbled feta or bacon. Gently whisk to combine, without overmixing.
Pour the mixture to the prepared baking dish, distributing the vegetables evenly.
Bake in hot oven for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean. Do not worry if the frittata puffs up in the oven, it will deflate as it cools.
Serve immediately or let cool and store refrigerated in an airtight container for up to 4 days.

Nutrition