Egg White Frittata

This Egg White Frittata is an easy, high-protein breakfast that’s perfect for meal prep and busy mornings. Made in one skillet with customizable vegetables and cheese, it bakes up tender and flavorful every time. It’s a healthy option that works just as well for brunch or breakfast-for-dinner!

Course Breakfast

Cuisine American

Keyword egg white frittata

Prep Time 15

Cook Time 27

Total Time 42

Servings slices

Calories 110

Author Gayle Bialas

Equipment

Ingredients

2 cups egg whites (roughly 12 egg whites)
½ cup shredded mozzarella cheese (plus more for topping, if desired)
1 tablespoon grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon unsalted butter
1 small red onion, thinly sliced
8 ounces sliced baby bella mushrooms
2 cups fresh baby spinach

Instructions

Preheat oven to 350℉. If you have a 10-inch oven-proof skillet, you can cook the frittata in there. Otherwise, lightly grease a 9-inch round pan with cooking spray.
In a large mixing bowl, whisk egg whites, mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Set aside.
Add butter to a 9-inch skillet or oven-proof skillet (if you are cooking the frittata from the skillet) and heat over medium until melted. Then add the red onions and mushrooms and sauté until slightly softened, about 4-5 minutes. Season veggies with salt and pepper, if desired. Stir in spinach until slightly wilted and then remove from heat.
If using the skillet to bake the frittata: pour the egg white mixture over veggies and lightly stir to combine. Make sure the veggies are evenly distributed across the bottom of skillet.
If using a round pan: add the veggie mixture to the pan and evenly distribute across the bottom of pan and then add the egg white mixture on top.
Sprinkle with additional mozzarella cheese, if desired.
Bake for 27-32 minutes, or until the egg whites are firmly set and start to pull away from the edges. The frittata will puff up and then deflate slightly once it's removed from the oven. Let cool for 10 minutes before slicing. Serve immediately.

Notes

I used one (16 ounce) carton of egg whites for this recipe, which yields 2 cups.
I prefer to cook my frittata in a 9-inch round cake pan, but a 9-inch square cake pan or 10-inch oven-proof skillet will also work.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
See my tips and tricks for making this Egg White Frittata above the recipe box.

Nutrition