Foolproof Egg White Frittata

This cheesy and veggie-loaded egg white frittata is so simple to make, thanks to the step-by-step photos. To start the day off with this boost of protein you just need to whisk, sauté, and bake!

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It’s not a classic quiche, it’s not a veggie omelette, and it’s certainly not your standard plate of scrambled eggs. It’s a frittata, and it’s 10x more delicious than any other egg recipe you could whip together!

This egg white frittata uses one secret ingredient to make it creamy and give it a thick, fluffy texture.

This dish is perfect for enjoying on a slow weekend morning, but fast enough for whipping together on a weekday morning.

Key Ingredients

This dish contains everything you’d expect in a frittata, but it also has a dairy add-on of your choice. This is the trick to super fluffy frittatas! Jump to the recipe card for measurements.

• Egg Whites: Start with 2 cups of egg whites. You can use the whites from a container of eggs (you’ll need about 12), or grab one of the egg white cartons from the store.
• Dairy and Cheese: For the dairy portion, you can use milk, sour cream, cream cheese, blended cottage cheese, or heavy cream. No matter which you choose, you’ll need 3 tablespoons. You’ll also need feta cheese and grated parmesan cheese.
• Mushrooms: Mushrooms get sauteed in a bit of olive oil. Feeling adventurous? Use portobello, shiitake, or even oyster mushrooms!
• Spinach: 2 handfuls of fresh spinach will help us sneak in some greens while also adding to the flavor. Add a bit of salt to these as they cook.

Serve the frittata with…

Wondering what to serve up with your baked egg white frittata? Anything goes, from sweet breakfast sides to savory lunch spreads!

• Vegetarian Breakfast Sausage: This recipe has classic sausage spices but is totally vegetarian, made at home.
• Vegan Cinnamon Rolls: My ideal meals always include sweet and savory, so what better frittata pairing than cinnamon rolls??
• Kale Salad with Avocado: For a true brunch spread, serve the frittata with a gorgeous salad.

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Fluffy Foolproof Egg White Frittata

5 from 9 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Total: 25 minutes minutes

Servings: 4 servings

This cheesy and veggie loaded egg white frittata is so simple to make thanks to step by step photos. To start the day off with this boost of protein you just need to whisk, sauté, and bake!

Ingredients 

1x2x3x

• ▢ 2 cups egg whites, about 12 eggs
• ▢ 3 Tbsp full fat dairy, like milk, sour cream, cream cheese, or heavy cream
• ▢ ½ cup crumbled feta cheese, 50 g
• ▢ ½ cup grated parmesan cheese, 50 g
• ▢ 1 Tbsp olive oil, 15 mL
• ▢ 2 cups sliced mushrooms, 170 g
• ▢ 2 handfuls fresh spinach
• ▢ ¼ tsp salt

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Instructions 

• Prep: Preheat oven to 425°F (218°C). In a bowl, whisk together egg whites, dairy, and half of the cheeses.
  
• Saute: Heat oil in a large, oven-safe skillet over medium heat. Add mushrooms, cooking until they have released their moisture and become soft, about 5 minutes. Roughly tear up the spinach and add it to the pan. Stir and cook until it wilts down, about 1 minute. Stir in the salt.
  
• Egg: Add the whisked egg mixture. Continue cooking for about 30 seconds, or until the outsides of the frittata begin to set and turn lighter.
  
• Bake: Sprinkle remaining cheese on top of the frittata. Transfer the pan to your preheated oven and cook for 8 to 10 minutes, or until frittata is set. Do not overcook! Slice into 8 pieces. Serve warm or room temperature.
  

Notes

Storage: Frittatas keep great in the fridge or frozen. Simply keep it in an airtight container for up to 5 days in the fridge. Or, you can freeze it for up to 3 months double wrapped.

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 4.1g | Protein: 18.7g | Fat: 10.4g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 572mg | Potassium: 384mg | Fiber: 0.7g | Sugar: 2.7g | Calcium: 221mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!