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Easy Egg White Frittata with vegetables, ideal for a low calorie, high protein breakfast.

Easy Egg White Frittata

A light and filling breakfast made with egg whites and a variety of veggies, perfect for meal prep and simple enough for everyday cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Egg Base
  • 8 large egg whites Can use carton egg whites as well
Vegetables
  • 1 cup spinach, chopped Fresh or frozen can be used
  • 1 medium bell pepper, chopped Use any color you prefer
  • 1 medium zucchini, chopped
  • 1 teaspoon garlic powder Add to taste
  • 1 teaspoon onion powder Add to taste
  • 1 pinch chili flakes Optional for a bit of heat
Cooking Ingredients
  • 1 teaspoon olive oil For sautéing vegetables

Method
 

Preparation
  1. Heat a nonstick, oven-safe skillet with olive oil over medium heat.
  2. Sauté the chopped vegetables until tender and any moisture has evaporated.
  3. Season the vegetables with garlic powder, onion powder, and chili flakes.
  4. Pour in the egg whites and gently stir to distribute the mixture.
Cooking
  1. Cook on low heat until the edges start to set.
  2. Transfer the skillet to a preheated oven at 350°F (175°C) and bake until the center is just set.
  3. Allow the frittata to rest for 5-10 minutes before slicing to help it firm up.

Notes

Frittatas can be customized with various vegetables or cheeses. For drier frittatas, avoid excess moisture from veggies.