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Fluffy High-Protein Egg White Frittata Recipe Easy Healthy Veggie Breakfast

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A light, fluffy, and high-protein egg white frittata packed with fresh vegetables, perfect for a quick, healthy, and satisfying breakfast.

Ingredients

  • Egg whites (about 10 large, roughly 10 fl oz / 300 ml)
  • Red bell pepper, diced
  • Zucchini, thinly sliced
  • Baby spinach leaves
  • Cherry tomatoes, halved
  • Green onions, chopped
  • Garlic cloves, minced
  • Olive oil (about 1 tablespoon)
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs like parsley or chives (optional, for garnish)
  • Grated Parmesan cheese (about 2 tablespoons, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: dice the red bell pepper, thinly slice zucchini, halve the cherry tomatoes, chop green onions, and roughly chop the spinach. Mince the garlic cloves finely.
  3. Heat the olive oil in your oven-safe skillet over medium heat. Once shimmering, add the garlic and sauté for about 30 seconds until fragrant, careful not to burn it.
  4. Add the diced bell pepper and zucchini to the skillet. Cook for 3-4 minutes until they start to soften but still have a slight crunch, stirring occasionally.
  5. Stir in the spinach, cherry tomatoes, and green onions. Cook for another 1-2 minutes until the spinach wilts and tomatoes soften slightly. Season lightly with salt and pepper.
  6. While the veggies cook, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form (3-4 minutes with an electric mixer).
  7. Gently fold the cooked vegetables into the beaten egg whites using a spatula, keeping as much air in the mixture as possible.
  8. Pour the mixture back into the skillet, spreading evenly. Sprinkle grated Parmesan over the top if using.
  9. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata puffs up and is just set in the center.
  10. Remove from the oven and let it cool for a few minutes to settle.
  11. Slice into wedges, garnish with fresh herbs, and serve warm.

Notes

Beat egg whites until soft peaks form for fluffiness. Fold vegetables gently to keep air in the mixture. If edges brown too fast, tent skillet with foil. Let frittata rest before slicing to maintain fluffiness. Can be stored refrigerated up to 3 days or frozen for 2 months.

Nutrition

Keywords: egg white frittata, high protein breakfast, healthy breakfast, veggie frittata, easy breakfast recipe, low carb, gluten free

Find it online: https://lucydishes.com/fluffy-high-protein-egg-white-frittata-recipe-easy-healthy-veggie-breakfast/