Easy Baked Egg White Frittata (With Vegetables)
My favorite healthy and easy egg white frittata, packed with fresh vegetables—perfect for meal prep and a nutritious breakfast.This go-to recipe combines fluffy egg whites with vibrant produce for a satisfying start to the day.
Servings: 4 servings
Calories: 81kcal
Equipment
- 1 cake pan
Ingredients
- 2 Tablespoons extra-virgin olive oil or melted butter
- 10 large egg whites
- 1 cup cherry tomatoes sliced in half
- 1 red onion thinly sliced (or use a Sweet onion or a shallot)
- 1 cup baby spinach chopped
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
Instructions
- Heat oven: Preheat the oven to 400°F.
- Prep pan: Prep a 9-inch round baking dish or cake pan with olive oil or butter, ensuring the sides are well-coated.
- Add in vegetables: Spread out the vegetables evenly around the pan. Pour in the egg whites and gently stir it all with a fork. Season with salt and pepper.
- Place in oven: Place the baking dish on top of a baking sheet in case of any overflow while it's baking.
- Bake: Bake for 30-35 minutes, or until the egg whites are fully set.
- Cool and slice: Let cool, then slice into 4-6 pieces and serve.
Notes
- Eggs: You could use a 16 ounce (1 lb) carton of egg whites, or crack open your eggs. Use the egg yolks in another recipe, like my lemon curd. If you want to use the whole eggs, you could use 6-8 whole eggs.
- Vegetables: In place of tomatoes, you could use roasted red or yellow pepper. Add in chopped pieces of zucchini.
- Cheese: If you like cheese, add in some shredded mozzarella or provolone. Meat: If you love bacon, add in some cooked bacon crumbles.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 886IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg