Last Updated on April 17, 2021 by Slow The Cook Down
This yummy egg white frittata is loaded with fresh vegetables and herbs for a flavorful and healthy meal. Simple to make, this low carb and low calorie recipe is perfect for meal prep.
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Whether you enjoy this egg white frittata for breakfast or dinner, it's one tasty recipe that you can feel good about!
Perfect for healthy meal prep, it's low calorie, low carb, keto friendly, vegetarian and high in protein. That's a lot of reasons to love this easy recipe!
Egg whites by themselves can be pretty bland in flavor, so I've loaded this with fresh vegetables and herbs so it's super yummy!
Be sure to check out my Egg White Bites and Chicken Frittata.
Ingredients
- Egg Whites: I highly recommend you use cartoned egg whites for this recipe. It's much more convenient than cracking and separating 16 eggs!
- Heavy Cream: Heavy cream adds a creamy texture as well as a boost of flavor. You can also use sour cream, milk or yogurt.
- Seasonings: Oregano, salt and pepper.
- Vegetables: Red bell pepper, red onion, garlic and spinach.
How to make an egg white frittata
Be sure to scroll down for the full recipe!
- Whisk together the egg whites, cream and seasonings (photo 1).
- Cook the pepper, onion and garlic (photo 2).
- Stir in the spinach (photo 3).
- Pour in the egg mix and bake (photo 4).
Recipe Variations
This egg white frittata is pretty delicious as it is, but you can easily make it your own. You can use other veggies you have in your fridge like mushrooms or tomatoes, and if you want to add some shredded cheese to the top of the egg whites before baking, I'm certainly not going to stop you!
Frequently Asked Questions
Frittata are so perfect for weekly meal prep, they are great for grab and go breakfasts, lunches and dinners. Once your frittata has fully cooled, cut it into portions and store in an airtight container in the fridge. It will keep well for 4 to 5 days.
Reheat your frittata in the microwave for a couple of minutes or in the oven at 350F / 180c for 10 minutes to warm it through. It can also be enjoyed cold.
It's important to not over cook your frittata as the eggs can become quite rubbery. It's ready to come out of the oven when the center is just firm and the edges have browned.
This egg white frittata is perfect to enjoy by itself for an easy breakfast or pair it with a fresh salad for a tasty brunch. For an easy dinner, serve it with your favorite veggie and potato side dishes. Try it with:
Cilantro Cucumber Salad
Sweet Potato Cakes
Oven Baked Fries
Brown Rice Salad
Recipe Notes and Tips
- It’s best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
More Egg Recipes
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Egg White Frittata
Ingredients
- 2 cups egg whites (16 egg whites / 17.5fl oz / 500ml)
- ½ cup heavy cream (36%) (100ml)
- 1 tablespoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil (for cooking)
- 1 red bell pepper (sliced)
- 1 red onion (sliced)
- 2 garlic cloves (minced)
- 2 handfuls spinach leaves
Instructions
- Pre heat the oven to 400F / 200c.
- Whisk together the egg whites, cream, oregano, salt and pepper and set to one side.
- Heat the oil in a skillet on a medium high heat. Once hot add the sliced onion and pepper with a pinch of salt and pepper and cook until soft.
- Add in the garlic and cook for an extra minute.
- Add in the spinach and stir it in to wilt it.
- Pour the egg white mix into the skillet.
- Move the skillet into the oven and bake for 15 to 20 minutes until the egg has set.
- Let cool for 5 minutes before slicing and serving.
Notes
- It’s best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
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