Time Required: 1 hour

Egg White Vegetable Frittata

A healthy, easy frittata that's chock-full of veggies, for those days when
you want to feel like a responsible adult with minimal effort.

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Notes:

This is an easy, healthy breakfast that's filling and delicious.

You can also change up the ingredients in this recipe to suit your preferences or whatever particular cravings you might have at the moment. Try substituting in bacon, sausage, different vegetables, cheeses, or herbs! Just make sure you cook any ingredients you add until they're most of the way done before adding in the egg white mixture and baking.

This frittata is best eaten just after it's baked, but it does also hold up well as leftovers for an easy meal-prep breakfast.

Egg White Vegetable Frittata

Ingredients

  • 2 tbsp olive oil
  • 3-4 cloves garlic
  • 1 medium zucchini
  • 1 8oz package sliced baby bella mushrooms
  • 1 5oz package baby spinach
  • 1 16oz carton egg whites (or 16 separated egg whites)
  • ½ cup packed fresh basil
  • 1 cup cherry tomatoes
  • 1 tsp salt, to taste
  • 1 tsp black pepper, to taste
  • 6 small fresh mozzarella balls
  • ¼ cup shredded parmesan
  • Optional: basil oil or additional basil leaves for garnish

Steps

  1. Preheat the oven to 400°F.
  2. Prepare your ingredients as follows:
    1. Slice the zucchini into ¼" slices, then half or quarter them to your preference.
    2. Roughly chop the mushrooms into bite sized pieces.
    3. Roughly chop the spinach so it's not just full leaves.
    4. Slice the tomatoes in half lengthwise (or into quarters for particularly large tomatoes).
    5. Slice the basil into fine strips by rolling or bunching it together and slicing across the bunch.
  3. In a medium bowl, whisk together the egg whites, salt, pepper, and basil.
  4. In a 10" or 12" oven-safe skillet or cast iron pan, heat 1 tbsp olive oil over medium heat.
  5. Press or mince the garlic cloves and add them to the pan. Cook for 1-2 minutes, until just softened, stirring frequently to prevent burning.
  6. Add the zucchini and mushrooms to the pan and sauté for 3-5 minutes, until they've just softened and lost some moisture but still have some bite.
  7. Add the spinach to the pan and sauté until the spinach just starts to wilt and shrink down a bit, stirring constantly to wilt the spinach evenly.
  8. Remove the vegetables from the pan and place them into a strainer over a large bowl. Stir them a few times, then let them sit for 2-3 minutes to drain out as much water as you can.
  9. Add the remaining 1 tbsp olive oil to your pan and grease the pan with it, using a paper towel or brush to spread it on the bottom and sides of the pan. Heat it over medium heat.
  10. Return the vegetables to the pan, then add the egg white mixture and ¾ of the sliced cherry tomatoes into the pan. Tear 4 of the mozzarella balls into small bits and add those to the pan, then stir to combine everything evenly.
  11. Cook over medium heat for 2-4 minutes, occasionally lifting the edges to allow uncooked egg white to sink to the bottom, until the egg white mixture just starts to evenly turn white.
  12. Place the remaining cherry tomatoes on top of the mixture, sliced side up. Tear the remaining 2 mozzarella balls into small pieces and place them on top of the mixture, interspersed between the tomatoes. Sprinkle the parmesan cheese over the whole surface.
  13. Place the pan in the oven and bake for 35-50 minutes, depending on the size of your pan, until it no longer wobbles when you shake it and a toothpick inserted into the center comes out clean.
  14. Remove from the oven and let cool in the pan for at least 10 minutes before slicing and serving. Optionally serve topped with kosher salt, freshly ground black pepper, basil leaves, and/or a drizzle of basil oil.
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