This Egg White Frittata with spinach and tomatoes is really tasty and can be whipped up in less than 30 minutes!
Full of the goodness of veggies, eggs and cheese, this is the ideal way to start your busy day! With just 6 ingredients plus salt and pepper, this frittata is easy for anyone to prepare.
Why you’ll love this recipe
If you dislike waste as much as I do, you’ll love this recipe for egg white frittata. It’s the perfect way to use up those egg whites you have leftover from making Italian Pastry Cream or Italian Tiramisu.
Freeze any leftover egg whites in a zip lock bag. Be sure to make a note of how many egg whites in the bag. Egg white freeze very well so even when you have just one after baking Small Batch Chocolate Chip cookies, these will soon add up.
But if you don’t have egg whites handy don’t let that stop you. Cartons of egg whites are readily available in the chilled section of most supermarkets.
The added benefit of using egg whites in this recipe is that it is high in protein, low in fat and cholesterol and full of veggie goodness. Plus, you’ll feel fuller for longer which means no snacking in between meals.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
- egg white – separate eggs and use the yolks for another purpose or purchase a carton of egg whites from the chilled section in the supermarket.
- spinach – baby spinach leaves come in convenient, ready to use packs.
- cherry tomatoes – just halve these to ensure to quick cooking
- parmesan cheese – for a salty, cheesy hit
- onions – chop finely for quick cooking
- olive oil – for a boost of powerful antioxidants
Variations
This is a wonderful recipe to make your own, just be sure to keep the quantities similar.
- sub kale or Swiss chard (silverbeet) for spinach
- use red bell peppers (capsicum) instead of tomatoes
- try feta cheese in place of parmesan cheese
- make a whole egg frittata with 4 eggs instead of egg whites
Instructions
Egg white frittata can be on the table in less than 30 minutes. In a nutshell it’s a 4 step process.
- Whisk egg whites, salt and pepper until frothy. Whisk in ⅓ cup parmesan cheese.
- Fry onion until softened then add baby spinach.
- Arrange spinach evenly in skillet.
- Pour over egg white mixture, top with halve cherry tomatoes and extra parmesan cheese. Bake until done.
Tips for Success and FAQ’s
Be sure to use an oven safe skillet to make this frittata. I suggest you use a non stick skillet so that it is easier to remove wedges.
This recipe is pictured in a 9 ½ inch (24cm) skillet. For a thicker result use a smaller skillet. In this case, bake for an extra few minutes.
If you happen to have any frittata leftover, store in an airtight container in the refrigerator because it will spoil easily at room temperature. Eat within 2-3 days.
Egg white frittata can be reheated in a preheated 350ºF/180ºC oven for 5-10 minutes (depending on the size of leftovers). Cover with foil to prevent drying out.
Frittata freezes quite well depending on the additional ingredients. This frittata could be frozen but the tomatoes will be more watery. If you are substituting the tomatoes with red bell peppers (capsicum), you won’t have that problem when freezing.
More recipes like this
Italian Eggs in Purgatory
Nutella Stuffed Pancakes
Potato Frittata with Chorizo
Homemade Granola
If you enjoyed this recipe, be sure to give it a star rating and leave a comment or tag me on instagram @marcellina.in.cucina.
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Egg White Frittata recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped onions
- 4 cups baby spinach leaves well packed
- 8 (1 cup) egg whites
- ⅓ cup finely grated Parmesan cheese
- 1 cup cherry tomatoes halved
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Preheat oven to 350ºF/180ºC.
- Heat the oil in a frying pan over medium heat.
- Fry onion until softened and translucent.
- While the onion is cooking, whisk egg whites with salt and pepper in a medium bowl until frothy. Stir in almost all of the parmesan cheese. Reserve 1 or 2 tablespoons of parmesan cheese for topping.
- Once the onion is done, add spinach to the skillet and cook until just wilted, about 30-60 seconds. Spread vegetables evenly around the base of the skillet.
- Pour egg white mixture over vegetables and cook over medium heat for 1 minute or until the egg white is just starting to set on the bottom.
- Arrange halved cherry tomatoes evenly over the top and sprinkle with remaining parmesan cheese. Cook for another 2 minutes.
- Transfer skillet to preheated oven and bake uncovered for 8-10 minutes or until egg is set and the surface is beginning to brown. HINT – if the surface is not browned to your liking, broil (grill) until beginning to brown.
- Cut into 4 wedges and serve immediately.
Notes
- sub kale or Swiss chard (silverbeet) for spinach
- use red bell peppers (capsicum) instead of tomatoes
- try feta cheese in place of parmesan cheese
- make a whole egg frittata with 4 eggs substituting 8 egg whites
A perfect recipe to use up egg whites. The frittata looks very yummy.
YUMMO! What a great little snack and perfect for the kids lunchboxes!
I just love Frittata, and I love that you used leftovers to make these little bundles of pure delightful flavor. We hate wasteing any food so we are with you on being creative to use up leftovers, and left over ham I feel has so much flavor. These are wonderful as an appetizer and are great because they could be a finger food. All those flavors just baked to perfection mingling like a well oiled machine destined for success. Awesome recipe Marcellina
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I love frittata too, Loreto. True, these would be great finger food!