Vegetable Egg White Frittata

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This Vegetable Egg White Frittata is a healthy way to start you day. Light and fluffy this veggie loaded dish is sure to please a crowd.
Egg White Frittata 1

Lately I love baked egg dishes! After making my pizza quiche I’ve started making a quiche or frittata every week. This frittata is so light and fluffy it’s the perfect star for your next brunch. The best part of this recipe is that it is LOADED with veggies! I love starting my day off with vegetables, best way for me to have a healthy day is to start with a healthy breakfast!

Egg White Fritatta

Egg White Frittata 5

Now before you start thinking to yourself, “egg whites but all the nutrients are in the yolks!” I know this, and I’m definitely one team whole eggs, they’re delicious and nutritious I totally agree. However, I had a large amount of egg whites to use in my freezer after making fresh pasta last month. While the egg yolks do provide a great flavor to dishes I find just using the whites in the frittata makes it fluff up a lot more in the oven, it’s just so beautiful.

Egg White Frittata 4

Unlike a quiche, a frittata should definitely be eating shortly after baking. When you remove this frittata from the oven it will look like a beautiful souffle, so you definitely want to serve it before it falls. That being said, I definitely saved the left overs and reheated it all week. It was still delicious, just not as pretty. Leftover egg white frittata served with half an avocado is a perfect breakfast in my book!

Vegetable Egg White Frittata
Nutrition Information
  • Serving size: 1 Slice
  • Calories: 43
  • Fat: 0.4 g
  • Sugar: 0.9 g
  • Protein: 7.1 g
  • 2 Cups Egg Whites
  • ½ Cup Cottage Cheese
  • 1 Tablespoon Cornstarch
  • ¼ Teaspoon Paprika
  • ½ Teaspoon Garlic Powder
  • 2 Teaspoon Salt
  • Handful Parsley
  • ¼ Cup Diced Tomatoes
  • ½ Cup Diced Bell Peppers
  • ¾ Cup Grated Yellow Squash
  1. Combine egg whites, cottage cheese, cornstarch, paprika, garlic powder, salt, and parsley
  2. Mix with a hand blender (There's no reason to chop the parsley, the blender will do that for you)
  3. Grease a 10 inch pie pan
  4. Line vegetables on bottom of the pan
  5. Pour egg mixture on top
  6. Bake in a 400F for 35 minutes
  7. Serve While Warm


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