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Fluffy Protein-Packed Egg White Frittata

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A light, fluffy, and protein-rich egg white frittata perfect for a healthy breakfast or brunch. Made with simple ingredients and fresh veggies, it’s quick to prepare and satisfying without heaviness.

Ingredients

Scale
  • 8 large egg whites (about 240 ml or 8 fl oz)
  • 1 tablespoon extra virgin olive oil
  • ½ cup red bell pepper, finely diced
  • 1 cup baby spinach, roughly chopped
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 clove garlic, minced
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese (omit or substitute with nutritional yeast for dairy-free)
  • Optional add-ins: diced mushrooms, cherry tomatoes, red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a clean, dry mixing bowl, whisk 8 large egg whites until frothy and soft peaks form (3–5 minutes with a hand mixer, 7–8 minutes by hand).
  3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add diced red bell pepper and cook for 3–4 minutes until slightly softened.
  5. Add chopped spinach and green onions, cooking another 2 minutes until spinach wilts. Season with salt and pepper.
  6. Remove skillet from heat and let veggies cool for a minute.
  7. Gently fold sautéed vegetables, chopped parsley, and Parmesan cheese into the fluffy egg whites, folding carefully to keep air bubbles intact.
  8. Return skillet to medium-low heat. Pour in the egg white mixture and cook undisturbed for 3–4 minutes until edges start setting but center is still jiggly.
  9. Transfer skillet to preheated oven and bake for 10–12 minutes until frittata is set but tender in the center.
  10. Let the frittata cool for 2–3 minutes before slicing and serving.

Notes

Use a clean, dry bowl and whisk to properly aerate egg whites. Fold ingredients gently to preserve fluffiness. If top browns too fast, cover skillet loosely with foil while baking. For dairy-free, omit Parmesan or substitute with nutritional yeast. Leftovers keep well refrigerated for up to 3 days and can be frozen in slices.

Nutrition

Keywords: egg white frittata, healthy breakfast, protein-packed, fluffy eggs, low calorie, gluten-free, dairy-free option, quick breakfast

Find it online: https://twirltaste.com/fluffy-protein-packed-egg-white-frittata-easy-recipe-for-healthy-breakfast/