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A baked egg white frittata in a skillet garnished with fresh parsley.

Egg White Frittata

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.
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 225kcal


  • 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


  • 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.


  • 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.


Calories: 225kcal | Carbohydrates: 8g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 373mg | Potassium: 423mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2787IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 1mg