Egg White Veggie Frittata
A light, high-protein baked frittata loaded with vegetables. Easy to make ahead and reheat.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
- Protein
- 24 g
- Calories
- 220 kcal
- Serves
- 2 servings
- Category
- Breakfast
Ingredients
- 6 egg whites (or 3 whole eggs + 2 whites)
- ½ cup chopped spinach
- ½ red pepper, diced
- ¼ cup diced onion
- 2 tbsp grated cheese
- 1 tsp olive oil
- Salt and pepper
Instructions
- Heat oven to 190°C (375°F).
- Soften the onion and pepper in an oven-proof pan with the oil for 4 minutes.
- Add the spinach, then pour over the beaten eggs and scatter the cheese.
- Bake for 15–18 minutes until set. Slice and serve.
