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Fluffy Veggie Egg White Frittata with Feta

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A light, fluffy, and protein-rich egg white frittata with fresh veggies and tangy feta cheese, perfect for a quick and healthy breakfast.

Ingredients

Scale
  • 8 large egg whites (about 240 ml or 8 fl oz)
  • 1/2 cup crumbled feta cheese (about 75 g or 2.6 oz)
  • 1 small red bell pepper, diced
  • 1/2 cup baby spinach, roughly chopped
  • 1/4 cup red onion, finely chopped
  • 1 small zucchini, grated or diced
  • 1 tablespoon olive oil (extra virgin preferred)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano (or fresh)
  • 1 tablespoon water
  • Optional: chopped parsley or chives for garnish

Instructions

  1. Prep the veggies: wash and dice the red bell pepper, roughly chop the spinach, finely chop the red onion, and grate or dice the zucchini. Set aside.
  2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add the onion and bell pepper and cook until softened, about 3 minutes.
  3. Add zucchini and spinach and cook for another 2 minutes until spinach wilts and zucchini releases moisture. Season lightly with salt and pepper. Remove from heat and set aside.
  4. In a mixing bowl, whisk 8 large egg whites with 1 tablespoon water until frothy and slightly increased in volume but not stiff.
  5. Gently fold the sautéed veggies and crumbled feta into the egg whites along with 1/2 teaspoon dried oregano, salt to taste, and pepper. Be careful not to overmix.
  6. Return the skillet to medium-low heat and pour in the egg-white mixture, spreading evenly. Cover with a lid or foil and cook gently for 7–8 minutes until edges set and center is slightly jiggly but firming.
  7. Optional: Preheat oven broiler and slide skillet under broiler for 2–3 minutes to get a lightly golden top, watching carefully to avoid burning. Alternatively, cover and cook on stovetop until fully set.
  8. Let the frittata cool for a minute or two before slicing. Garnish with fresh herbs if desired and serve.

Notes

Whisk egg whites until frothy but not stiff to keep frittata airy. Cook over medium-low heat and cover to prevent rubbery texture. Use a good non-stick or well-seasoned cast iron skillet to avoid sticking. Optional broiling adds a golden top. Store leftovers in airtight container in fridge up to 3 days and reheat gently.

Nutrition

Keywords: egg white frittata, healthy breakfast, light breakfast, veggie frittata, feta cheese, low calorie, high protein, gluten-free

Find it online: https://junomeals.com/fluffy-veggie-egg-white-frittata-with-feta-easy-light-breakfast-recipe/