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
- 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
- Preheat oven to 350 degrees F. Spray a 10.5″ x 7.5″ ceramic baking dish with oil and set aside.
- 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.
- Add baby spinach and a generous shake of kosher salt and pepper. Continue to cook, stirring, until spinach is wilted. Remove from heat.
- Whisk together egg whites with the Greek yogurt until well combined, with no lumps of yogurt remaining.
- Add the cooked veggies and feta cheese to the egg white mixture. Stir it together gently and add a pinch of salt and pepper.
- Pour the egg white mixture into the prepared baking dish.
- 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.
- 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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