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High-Protein Egg White Frittata

This egg white frittata is a light and fluffy breakfast dish that combines whipped egg whites with vibrant vegetables and herbs. It’s cooked on the stovetop and finished in the oven, resulting in a tender, golden, and slightly puffed dish with a delicate texture. Perfect for a quick, nutritious start to your day, customizable with your favorite ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg whites fresh, at room temperature
  • 1/2 cup bell peppers finely chopped
  • 1/4 cup fresh herbs parsley or chives, chopped
  • 2 tablespoons cheese feta or Parmesan, crumbled or grated
  • 1 teaspoon olive oil for sautéing
  • 1/2 cup spinach or zucchini finely chopped
  • to taste salt and pepper
  • a pinch paprika or chili flakes

Equipment

  • 20cm ovenproof skillet
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Gather all your ingredients and prepare the vegetables by finely chopping the bell peppers, spinach or zucchini, and herbs.
  2. In a bowl, gently whisk the egg whites until they become frothy and slightly bubbly, about 30 seconds. Season with a pinch of salt and pepper.
  3. Heat the olive oil in your ovenproof skillet over medium-low heat until it shimmers and starts to smell fragrant.
  4. Add the chopped bell peppers to the skillet and sauté for 2-3 minutes until they soften slightly and release a sweet aroma.
  5. Stir in the chopped herbs and spinach or zucchini, cooking for another 30 seconds until fragrant and slightly wilted.
  6. Pour the frothy egg whites evenly over the sautéed vegetables in the skillet, gently tilting the pan to distribute them evenly.
  7. Reduce the heat to low and let the mixture cook gently for 4-5 minutes until the edges start to set and turn slightly golden.
  8. Sprinkle the crumbled cheese evenly over the top, then transfer the skillet into a preheated oven at 180°C (350°F).
  9. Bake for 8-10 minutes until the frittata puffs up, turns golden around the edges, and is just set in the center.
  10. Remove the skillet from the oven and let it rest for 2 minutes, allowing the frittata to settle and make slicing easier.
  11. Slice into wedges or serve straight from the skillet, garnished with additional herbs if desired, and enjoy this fluffy, protein-packed breakfast.

Notes

Feel free to customize with your favorite vegetables or herbs. For a dairy-free version, omit the cheese or substitute with nutritional yeast.