Egg White Frittata

Introduction

This Egg White Frittata is a light, protein-packed dish perfect for a healthy brunch or quick dinner. You’ll love how the creamy egg whites envelop the sweet bell pepper and spinach, creating a satisfying meal without the heaviness. It’s versatile, easy to make, and comes together in one pan for minimal cleanup.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 1 tablespoon butter (or olive oil)
• 1 red bell pepper (diced)
• 1 shallot (diced)
• salt
• pepper
• 1 cup baby spinach
• 8 egg whites
• 2 tablespoons heavy whipping cream
• 1/2 cup cheddar cheese (shredded)
• 1/2 cup cherry tomatoes (cut in half)
• parsley (optional garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In an 8-10 inch oven-safe skillet, heat the butter (or olive oil) over medium heat.
3. Add the diced red bell pepper and shallot to the skillet. Season with a pinch of salt and pepper. Cook for 5-7 minutes, until softened.
4. Add the baby spinach and cook for 1-2 minutes, just until wilted.
5. In a medium bowl, whisk together the egg whites, heavy whipping cream, and another pinch of salt and pepper until slightly frothy.
6. Pour the egg white mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for 3-4 minutes, until the edges just begin to set.
7. Evenly sprinkle the shredded cheddar cheese over the top, then scatter the halved cherry tomatoes.
8. Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the frittata is completely set in the center and lightly golden.
9. Let it cool in the skillet for 5 minutes. Garnish with fresh parsley if desired, slice into wedges, and serve.

Variations

• Mediterranean Style: Skip the cheese, and after baking, top with a dollop of plain Greek yogurt and a sprinkle of dried oregano.
• Spicy Kick: Add a pinch of red pepper flakes to the vegetables while sautéing.
• Family-Style Brunch: Slice the finished frittata into smaller squares and serve on a platter as part of a larger breakfast spread.
• Crustless Quiche: Prepare the mixture in a greased pie dish instead of a skillet for easier slicing.

Tips for Success

• Use a non-stick or well-seasoned cast iron skillet to ensure the frittata releases easily.
• Whisk the egg whites and cream vigorously to incorporate air, which helps create a lighter texture.
• Let the frittata rest for a few minutes after baking; this makes it easier to slice cleanly.
• If your skillet handle isn’t oven-safe, wrap it tightly in aluminum foil before baking.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a microwave for 60-90 seconds or in a toaster oven/regular oven at 300°F until heated through.

FAQ

Can I use liquid egg whites from a carton?

Yes, 8 egg whites are roughly equivalent to 1 cup of liquid egg whites.

My frittata is still runny in the middle. What happened?

It likely needed more baking time. Ensure the center is fully set and doesn’t jiggle when you gently shake the skillet before removing it from the oven.

Do I have to use an oven-safe skillet?

Yes, this is essential. If you don’t have one, sauté the vegetables in a regular pan, then transfer them to a greased pie dish before adding the egg mixture and baking.

Can I make this dairy-free?

Absolutely. Substitute the butter with olive oil and use a dairy-free cream alternative (like unsweetened coconut cream) and omit or use a dairy-free cheese.

What can I use instead of heavy whipping cream?

You can substitute with whole milk or half-and-half, though the texture will be slightly less rich.

How do I know when the frittata is done baking?

The top should be lightly puffed and golden, and a knife inserted into the center should come out clean.