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Light and Fluffy Egg White Frittata Recipe with Fresh Vegetables Easy and Healthy

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A cloud-like, airy egg white frittata bursting with the crisp freshness of garden vegetables. This light and satisfying breakfast is quick to prepare and naturally gluten-free.

Ingredients

Scale
  • 8 large egg whites (about 240 ml or 8 fl oz)
  • 1 small zucchini, diced
  • 1 red bell pepper, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup spinach, roughly chopped
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons chopped parsley or basil (optional)
  • 1/4 cup crumbled feta or grated Parmesan cheese (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a non-stick ovenproof skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add diced zucchini and red bell pepper, stirring occasionally until softened but still slightly crisp, about 4-5 minutes.
  4. Stir in cherry tomatoes and spinach last, cooking just until spinach wilts. Season with salt and pepper. Remove from heat and let cool slightly.
  5. While vegetables cool, pour egg whites into a clean mixing bowl. Whisk vigorously with a balloon whisk or electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  6. Gently fold the sautéed vegetables and herbs into the egg whites, being careful not to deflate the mixture.
  7. Return the skillet to medium-low heat. Pour in the egg white and vegetable mixture. Cook gently without stirring until edges begin to set, about 5 minutes.
  8. If using cheese, sprinkle it evenly on top now.
  9. Transfer the skillet to the oven and broil on high until the top is set and slightly golden, about 3-5 minutes. Alternatively, bake at 375°F (190°C) for 8-10 minutes if no broiler is available.
  10. Let the frittata rest for 2 minutes before slicing and serving.

Notes

Whisk egg whites to soft peaks for a fluffy texture. Use a gentle folding technique to keep air in the mixture. Cook on medium-low heat to avoid rubbery edges. Let the frittata rest before slicing for best texture. If frittata is too wet before broiling, cook a few extra minutes on low heat.

Nutrition

Keywords: egg white frittata, healthy breakfast, light frittata, gluten-free, low-carb, protein-packed, fresh vegetables, easy brunch

Find it online: https://daintydine.com/light-and-fluffy-egg-white-frittata-recipe-with-fresh-vegetables-easy-and-healthy/