Best Egg White Frittata Recipes

EGG WHITE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

EGG WHITE AND FRITTATA

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
• Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
• Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
• Bake in the preheated oven until set, about 40 minutes.

INSTANT POT® SPINACH-EGG WHITE FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.
• Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE

Steps:

• Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
• Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
• Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
• Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.

ZUCCHINI EGG WHITE FRITTATA

Steps:

• Heat olive oil in a nonstick skillet over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.
• Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
• Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.

EGG WHITE FRITTATA WITH LOX AND ARUGULA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
• In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

SPINACH EGG WHITE FRITTATA WITH FETA CHEESE

Steps:

• Directions: Preheat oven to 375 degrees. Grease 9 inch baking dish with butter. Heat olive oil in a non stick skillet over medium-high heat. Add garlic for 30 seconds, or until fragrant. Add onion and cook for 2-3 minutes and add spinach, cook until wilted. Remove from heat. In a large bowl, whisk together, egg whites, milk, and salt and pepper to taste. Then carefully stir in green onions, cherry tomatoes, and the spinach mixture. Pour the mixture into your pre-greased dish. Sprinkle feta cheese along the top and give a little sprinkle of salt and pepper. Bake for 15-20 minutes, or until center is set. Cook for 5 minutes, then serve. Per serving: 136 calories, 4.9 fat, 3.1 carbs, .8 fiber, 21.6 protein Weight Watchers Points Plus: 2 points (because vegetables do not count towards points)

EGG-WHITE FRITTATA WITH LOX AND ARUGULA

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 350°F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the heavy cream, lox, lemon zest, salt, and pepper.
• In a 10-inch ovenproof nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring, for 4 minutes. Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

EGG-WHITE FRITTATA WITH FETA, SPINACH, AND MUSHROOMS

Steps:

• Total: 362 calories

EGG WHITE FRITTATA WITH ZUCCHINI, BLACK OLIVES, AND CHARD

Steps:

• Generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes.
• Blot the zucchini with a towel, toss with enough olive oil to coat (about 1 Tbsp), and spread in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F. for about 8 minutes; stir and roast another 5 to 8 minutes, until zucchini pieces are tender and slightly caramelized.
• Trim the chard by removing and discarding the stems. Cut the leaf blades into 1/2-inch ribbons.
• Bring about a quart of salted water to a boil in a wide skillet. Add the chard and simmer uncovered for about 5 minutes, turning the leaves over occasionally with a spatula. Drain the chard and spread on a cutting board to cool. When it's cool, squeeze excess moisture from the chard.
• Saute the onion in the remaining 1 Tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. Add the chard and olives, and cook for another couple of minutes. Remove from heat. Stir in the zucchini.
• In a bowl, blend the egg whites and coconut milk. (If using canned coconut milk, shake the can vigorously before opening to blend the contents.) Stir in the vegetables. Pour the mixture into a lightly greased 8 by 8 baking dish.
• Cover the dish with foil and bake at 350 degrees F. for 30 minutes or until the eggs are set.

SAGE EGG-WHITE FRITTATA

Steps:

• Preheat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.
• In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.
• Sprinkle mushrooms with chopped sage. Pour egg mixture into pan with mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.

HEALTHY SAGE EGG-WHITE FRITTATA

Steps:

• Preheat the oven to 375 degrees. In a bowl, whisk the egg whites until frothy.
• In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.
• Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.
• Transfer to the oven and cook for 4 to 6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.

EGG WHITE FRITTATA WITH LEEKS

Steps:

• Heat the oven to 350 degrees. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling. Add the leek and sauté until it begins to soften, about 5 minutes. Add the thyme, season with salt and pepper, and cook for 1 more minute.
• In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them. Scrape down sides of the pan.
• Transfer to the oven and bake until the center of the frittata stiffens (check by gently shaking the pan) and it is fully cooked, about 7 minutes. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
• Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and place on the frittata.

ZUCCHINI EGG WHITE FRITTATA

Steps:

• 1. Spray an omelet pan or small skillet with cooking spray. Make sure you coat it nice and thick so the frittata doesn't stick. Heat pan on med. high heat.
• 2. Saute zucchini until tender and slightly wilted.
• 3. Pour egg whites over zucchini. Top with parmesan cheese.
• 4. Cover and cook until eggs are opaque and firm.
• 5. Remove from heat. Slide a plate upside down over the top of the skillet. Quickly flip the skillet and plate upside down, so the frittata is now zucchini side up on the plate.
• 6. Sprinkle with parsley and black pepper for an elegant look.

EGG WHITE FRITTATA WITH LEEKS

Steps:

• Preheat oven to 350 degrees F.
• Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
• Add leek and saute until it begins to soften, about 5 minutes; add thyme, season with salt and pepper, and cook about 1 minute more.
• Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
• Transfer to oven and bake until the center is set (check by gently shaking skillet), about 7 minutes; transfer to a place and sprinkle with remaining pecorino cheese.
• Toss the arugula and mizuna with the remaining olive oil and a healthy squeeze of lemon juice; season with salt and pepper, then pile on the frittata and serve.

MINI EGG WHITE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper.
• Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).
• Mix mixture till it is all even.
• Fill each muffin cup with egg mixture to no more than 3/4 full.
• Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittatas are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.