Frittatas are just about the easiest egg dish you can make, especially when you oven bake them. This egg white frittata is light and bright and packed with vegetables and feta – perfect for a breakfast, brunch or lunch!
Truth: I prefer egg white frittatas over regular frittatas, and it’s not for health reasons! Egg whites are such blank slates, so the veggies and feta can really sing! The texture is also lighter and more delicate than using full eggs, so the focus stays on those delicious flavors you add to it! In this case, those flavors are from fresh spinach and cherry tomatoes, sun-dried tomatoes and feta. It’s such a divine Mediterranean medley!
What Is a Frittata?
A frittata is a classic Italian egg dish, made up of scrambled eggs poured into a pan mixed with veggies, cheeses and/or meats.
You can make a frittata on the stovetop or in the oven. I prefer the oven method because you can “set it and forget it!” The frittata will come out of the oven, warm, fluffy and ready to be devoured.
Frittata Vs. Quiche
How to Make an Oven-Baked Frittata
Making an oven-baked frittata is so easy that I guarantee you’ll make them all the time, with all different types of mix-ins. Here’s my favorite Vegetable Egg White Frittata recipe. The full instructions and step-by-step video are in the recipe card below! This is just an outline.
Shake the container of egg whites well. Pour the egg whites into an oven-safe 10” skillet.
Add the chopped spinach, sun-dried tomatoes, cherry tomatoes, feta, and salt and pepper to the egg whites. Stir with a spoon.
Bake at 375 degrees for 14-19 minutes, until the eggs are just set.
Egg White Frittata Using Just 5 Ingredients
- Carton of liquid egg whites – you can buy liquid egg whites right in the grocery store. This cuts back on the extra step of cracking and separating all the egg whites from the egg yolks. You can also shake the carton to “beat” the eggs, which cuts back on an extra dish to whisk the eggs in, too!
- Fresh spinach – you can’t beat fresh spinach for a pop of green!
- Sun-dried tomatoes in olive oil – drain your sun-dried tomatoes and roughly chop them! They add an intense sweet-tart flavor.
- Cherry tomatoes – cherry tomatoes add a burst of juicy freshness.
- Feta – feta adds salty creaminess and a Mediterranean flair. You can’t beat it!
Egg White Frittata Recipe Variations
There’s SO many ways you can change up this frittata recipe!
- Use the whole egg! Instead of using just egg whites, use the whole egg and make a traditional frittata! No other changes necessary.
- Mix in other veggies: swap out these veggies for others, like asparagus, broccoli, peppers and/or onions.
- Mix in other cheese: try using cheeses like Swiss, cheddar, gouda or parmesan.
- Add meat: add in cooked meats like salami, sausage or pepperoni.
Storage & Reheating Tips
Store your frittata in the fridge in an airtight container for 3-4 days. Reheat slices in the oven in a 325-degree oven for 10-25 minutes depending on the size of the slice.
You can microwave frittata slices as well, covered with a damp paper towel, in increments of 30 seconds until hot.
Egg White Frittata Serving Suggestions
Serve your frittata for breakfast, brunch, lunch or even dinner with:
- Raw Shredded Brussels Sprout Salad
- Green Goddess Salad
- Simple Arugula Salad With Mushrooms
- Homemade Garlic Bread
- Easy Buttermilk Drop Biscuits
- Hour Wheat Beer Bread
- Parker House Rolls
Other Egg Recipes You’ll Love on Tastefully Grace!
- Smoked Salmon Everything Bagel Deviled Eggs
- Healthy Banana Egg Pancakes (5 Ingredients!)
- Sun-Dried Tomato, Spinach & Feta Egg Bites
- Fluffy French Omelette
- 10” oven-safe (preferably nonstick) skillet (you can use an 8” skillet but baking time may vary slightly)
- 16 ounce carton liquid egg whites
- ½ cup fresh spinach roughly chopped
- ½ cup cherry tomatoes halved
- ⅓ cup sun-dried tomatoes in olive oil drained and roughly chopped
- ⅓ cup feta cheese
- Salt & pepper to taste
- Preheat oven to 375°F. Shake the container of egg whites well. Pour the egg whites into an 10” oven-safe, nonstick skillet. If the skillet isn’t nonstick, grease it beforehand!
- Add the chopped spinach, sun-dried tomatoes, cherry tomatoes, feta, and salt and pepper to the egg whites. Stir with a spoon.
- Bake at 375°F for 14-19 minutes, until the eggs are just set. I like my frittata a bit crispy on the top, so I cook my frittata until it’s golden. However you like it is perfect!
- If you prefer to crack your own eggs, use 10 large egg whites instead of the carton.
- Whisk (beat) your egg whites if you are cracking the eggs and separating the whites by hand.
- You can use frozen spinach if preferred, thawed and squeezed dry. Nothing beats fresh spinach though!
- This recipe has been tested with a 10” nonstick, oven-safe skillet. You can use a 8” skillet but baking times may vary slightly.