0 from 12 votes
Egg White Frittata Recipe
A fabulously easy and healthy gluten-free recipe that features baked egg whites with fresh peppers, spinach, and cheese. It's a light yet satisfying dish that's delicious to enjoy anytime of day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 94 kcal
Course:
Main Course , Breakfast , Lunch , Dinner , Brunch
Cuisine:
American
Ingredients
- 1 tablespoon butter or plant-based butter
- 1 small red bell pepper seeded and diced
- ½ cup chopped green onions
- 1 cup fresh baby spinach packed
- 1 ½ cups egg whites
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons feta cheese crumbled
- 3 tablespoons shredded pepper jack cheese
- salt and pepper
Instructions
- Preheat the oven to 450°. Set out a 9-10 inch nonstick oven-safe skillet.
- Set the skillet on the stovetop over medium heat. Add the butter. Once melted, add in the diced red pepper and green onions. Salt and pepper liberally. (This is the only time salt is added, other than cheese.) Sauté and stir for 3 minutes. Then stir in the spinach and continue to sauté until the spinach wilts down.
- Meanwhile, measure the egg whites into a large glass measuring cup/pitcher. Add in the Italian seasoning and garlic powder. Whisk until extremely frothy.
- Once the spinach has wilted down, pour the egg white mixture into the skillet. Use a rubber spatula to push the egg whites around the bottom of the pan until they are mostly cooked through and just the top layer is liquid, about 5 minutes.
- Then sprinkle the feta cheese and shredded pepper jack cheese over the top of the frittata and place in the oven. Bake for 5 to 10 minutes until puffy and cooked through in the middle.
- Shake the skillet a little to loosen the sides. Then slide out of the pan onto a cutting board. Cut into six wedges and serve warm.
Cup of Yum
Notes
- Feel free to add in any vegetables you like.
- Feel free to add in any vegetables you like.
- For a dairy-free version, swap the butter and cheeses for a plant-based alternative.
- For a dairy-free version, swap the butter and cheeses for a plant-based alternative.
- Storage Suggestions:
- Let the egg white frittata cool completely and transfer to an airtight container. Or cover the cooled pan with a layer of plastic wrap or aluminum foil.
- Keep in the fridge for up to 4-5 days. To reheat, bake in a 350 degree preheated oven for 10-15 minutes or microwave for one-minute bursts until warm throughout.
- It can also be frozen! Wrap the cooled frittata in a layer of plastic wrap and then foil, and store in the freezer for up to 2 months. Bake from frozen in a 300 degree preheated oven for about 20 minutes.
Nutrition Information
Serving
1pc
Calories
94kcal
(5%)
Carbohydrates
3g
(1%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
214mg
(9%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1299IU
(26%)
Vitamin C
28mg
(31%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 94
% Daily Value*
| Serving | 1pc | |
| Calories | 94kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 214mg | 9% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1299IU | 26% |
| Vitamin C | 28mg | 31% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.