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Hand cutting veggie egg white frittata into squares in a white ceramic baking dish on a grey backdrop

Egg White Frittata with Spinach, Tomatoes, and Feta

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 6
  • Category: Breakfast
  • Method: Oven
  • Diet: Vegetarian


This veggie-filled egg white frittata recipe is packed with protein but doesn’t compromise on flavor. Baked in the oven, this frittata is easy to prepare and makes a delicious healthy breakfast or brunch dish. This will be your new favorite way to eat egg whites!


  • 1 tbsp olive oil
  • 2 green onions, white and light green parts sliced
  • 1 cup cherry tomatoes, halved
  • 5 cups baby spinach
  • Kosher salt
  • Pepper
  • 1 1/2 cup liquid egg whites from a carton
  • 1/2 cup full fat or 2% plain Greek yogurt
  • 1/2 cup feta cheese, crumbled


  1. Preheat oven to 350 degrees F. Spray a 10.5″ x 7.5″ ceramic baking dish with oil and set aside.
  2. Heat olive oil in a saute pan or frying pan over medium heat. Add green onions and tomatoes. Cook for 3-5 minutes until tomatoes are softened and release most of their liquid, stirring occasionally.
  3. Add baby spinach and a generous shake of kosher salt and pepper. Continue to cook, stirring, until spinach is wilted. Remove from heat.
  4. Whisk together egg whites with the Greek yogurt until well combined, with no lumps of yogurt remaining.
  5. Add the cooked veggies and feta cheese to the egg white mixture. Stir it together gently and add a pinch of salt and pepper.
  6. Pour the egg white mixture into the prepared baking dish.
  7. Bake in the oven for 33-37 minutes. Frittata is done when edges begin to peel away from the sides of the dish, egg whites are no longer translucent, and the center is just a little bit jiggly.
  8. Let cool for a minute, then slice into a 6 squares.


Can I prepare egg white frittata in advance?

You can prep this frittata the night before, stored covered in the fridge. Then, give it a little stir before baking the next morning.

Fridge: Store leftover frittata in an airtight container in the fridge for 3-5 days.

Reheat: You can reheat this frittata whole in the oven, set to 300 degrees F for 10-15 minutes, or until warmed through. You can also reheat individual pieces in the microwave.

Egg white frittata variations

Frittatas are a great vehicle for all sorts of flavors and add ins. Try these other vegetable and cheese combinations. Aim for about 2 cups of cooked veggies and half a cup of cheese when subbing ingredients.

  • Asparagus, leeks, and goat cheese
  • Bell peppers, onions, and broccoli, and cheddar cheese
  • Mushrooms with rosemary, thyme, and parmesan cheese
  • Cherry tomatoes, basil, and mozzarella cheese
  • Kale, zucchini, and goat cheese

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