How to Make A Vegetable Egg White Frittata
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!
Servings: 4 slices
Equipment
- 10” oven-safe (preferably nonstick) skillet (you can use an 8” skillet but baking time may vary slightly)
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 112kcal | Carbohydrates: 6g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 363mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1547IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 2mg