This Egg White Frittata recipe is as versatile as it is delicious.
In this version, I added broccoli, red bell peppers, onions, peas, and feta cheese. But it is super simple to make changes to fit your personal tastes.
The frittata is a beloved dish in Italian cuisine, known for its versatility and delicious combination of flavors. Traditionally made with whole eggs, we're bringing you a lighter version by using only egg whites.
By removing the yolks, we reduce the cholesterol content while still retaining the protein-rich goodness. The result is a wonderful light and fluffy frittata.
And if you follow the weight watchers program it's only 3 ww points per serving.
Why you should try this Egg White Frittata
- A Delicious and Filling Breakfast Alternative: We all want a breakfast that is not only tasty but also keeps us satisfied. This light egg white frittata offers a delightful option that will leave you feeling energized and ready to tackle the day.
- Versatility and Ease: This recipe offers incredible flexibility. By using pre-separated egg whites, you can quickly prepare a delicious meal by sautéing your favorite vegetables. It's a fantastic option for those who are short on time but still want a nutritious and satisfying dish.
- Protein-Packed Powerhouse: With the focus on egg whites, this frittata is packed with high-quality protein. Protein is an essential nutrient that supports muscle development, aids in satiety, and provides sustained energy throughout the day.
- 6 egg whites, 250 g
- ¾ cup red bell pepper, finely diced, 80 g
- A handful of peas, 30 g
- 3 florets of broccoli, 70 g
- ¼ cup red onion, finely chopped, 40 g
- ·1 teaspoon of oil
- 30 g of feta cheese
Instructions for making egg white frittata
1. In a non-stick skillet, heat the oil over medium heat.
2. Add the diced red bell pepper, peas, broccoli florets, and red onion to the skillet. Sauté for a few minutes until the vegetables start to soften.
3. In a separate bowl, whisk the egg whites until frothy. Then, mix them with the sautéed vegetables.
4. Return the mixture to the skillet and cook the frittata over medium heat for about 5-7 minutes or until the edges start to set.
5. Crumble the feta cheese over the frittata.
6. Carefully transfer the skillet to the oven and broil on low heat for an additional 2-3 minutes until the top is lightly golden and the frittata is cooked through.7. Remove from the oven and let it cool slightly before slicing and serving.
Variations and substitutions
There are several delicious variations you can try with this egg white frittata recipe.
- One option is to add additional proteins such as turkey ham, shredded chicken, or feta cheese, which adds a savory and creamy element to the dish. These protein additions not only enhance the flavor but also increase the satiety factor of the frittata, making it a more satisfying meal.
- Another variation is to incorporate different herbs and spices to customize the flavor profile. You can experiment with herbs like basil, thyme, or rosemary, or even add a pinch of red pepper flakes for a hint of spiciness.
Tips and Tricks Section for making egg white frittata
I have a couple of recommendations to enhance your cooking experience.
First, when sautéing the vegetables and mixing them with the egg whites, consider portioning the mixture and freezing it. This allows for quick and convenient meal preparation by simply thawing it overnight and cooking it in the morning. It's a time-saving technique that ensures you always have a healthy breakfast option on hand.
Second, using a non-stick skillet or a silicone mold can make the cooking process even easier. A non-stick surface prevents the frittata from sticking, allowing for effortless flipping and serving.
Alternatively, using an air fryer can yield a quick and evenly cooked frittata with a deliciously crispy texture. Experimenting with different cooking methods can provide versatile options to suit your preferences and kitchen equipment.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
3 ww points per serving
Egg White Frittata
- 250 g 6 egg whites
- 80 g ¾ cup red bell pepper, finely diced
- 30 g A handful of peas
- 70 g 3 florets of broccoli
- 40 g ¼ cup red onion, finely chopped
- 1 teaspoon oil
- 30 g feta cheese (such as feta)
- In a non-stick skillet, heat the oil over medium heat.
- Add the diced red bell pepper, peas, broccoli florets, and red onion to the skillet. Sauté for a few minutes until the vegetables start to soften.
- In a separate bowl, whisk the egg whites until frothy. Then, mix them with the sautéed vegetables.
- Return the mixture to the skillet and cook the frittata over medium heat for about 5-7 minutes or until the edges start to set.
- Crumble the feta cheese over the frittata.
- Carefully transfer the skillet to the oven and broil on low heat for an additional 2-3 minutes until the top is lightly golden and the frittata is cooked through.
- Remove from the oven and let it cool slightly before slicing and serving.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't. *Makes 2 servings *3 WW points per serving