Print

Egg White Frittata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light yet hearty egg white frittata packed with spinach and bell peppers, perfect for brunch.

Ingredients

Scale
  • 6 egg whites
  • 1 cup spinach, chopped
  • 1/2 cup bell peppers, diced
  • 1/4 cup onion, diced
  • Salt and pepper to taste
  • Olive oil for sautéing
  • 1/4 cup feta cheese (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat some olive oil over medium heat. Add the diced onions and bell peppers, sautéing them until they’re soft.
  3. Once your onions and bell peppers are soft, toss in the chopped spinach and cook until wilted.
  4. In a bowl, whisk the egg whites with a pinch of salt and pepper.
  5. Pour the whisked egg whites over the sautéed veggies in the skillet and stir gently to combine.
  6. Cook for a few minutes on the stovetop until the edges of the frittata start to set.
  7. If you’re opting for feta, sprinkle it generously over the top.
  8. Transfer the skillet to your preheated oven and bake until fully set and lightly golden, about 10-15 minutes.
  9. Let the frittata cool slightly before cutting it into wedges and serve warm.

Notes

Enjoy with a side of mixed greens or avocado for a complete meal. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/egg-white-frittata/

Scroll to Top