Vegetable Egg White Frittata Recipe 

Looking for a lean, veggie packed egg white recipe that tastes as rich as its full-fat variety? Look no further! Put down the rubbery, dried out egg white frittatas from the past and latch on to this rich, creamy breakfast that packs a ton of protein and nutrition to keep you going. 

With just a few minutes of meal prep time, you'll have a healthy high protein breakfast to look forward to all week long! 

How to Make this Recipe

The secret to making this egg white frittata extra creamy and rich tasting without the added fat is the cottage cheese! Cottage cheese is not only a quality source of low fat protein, but it's also the culprit behind what makes popular egg bites taste so sinful. 

Here's how to whip up this dish in no time!

For this recipe you'll need the following ingredients:

• 32 oz liquid egg whites
• 1 cup cottage cheese
• 1/3 cup diced bell pepper
• 2 cups spinach
• 1/3 cup diced cherry tomatoes
• 1/3 cup mushrooms
• 1 to 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 tsp salt

And for equipment, grab the following:

• 9-inch casserole dish
• Saute pan
• Blender

Step 1 - Warm Your Casserole Dish

Pre-heat your oven to 350 degrees and place your 9-inch casserole dish in the oven to warm. 

Step 2 - Saute Your Veggies

Warm oil in a skillet over medium-high heat and toss in your chopped veggies - except for the spinach! 

Season with garlic, onion, paprika, and turmeric and saute your veggies for 3 to 5 minutes or until they start to brown. 

Add the spinach and then turn off the heat, giving everything a quick toss or two to wilt the spinach and coat it in the seasoning. 

Step 3 - Whip Your Eggs

In a blender, add the egg whites and cottage cheese. Pulse on high until the mixture is fully combined.

This will add some air into your egg mixture, keeping your frittata nice and fluffy!

Step 4 - Build Your Frittata

Remove your pre-warmed casserole dish form the oven. 

Sprinkle your cooked veggies along the bottom, spacing them out evenly. Then pour the egg mixture over top. 

Step 5 - Cook to Perfection

Cook for 45 min to 1 hour until the center is cooked through. The frittata should double in size and brown around the edge when ready. 

Remove from the oven and let cool, undisturbed, for at least 15 minutes before serving.

Step 6 - Portion and Eat!

Slice your frittata into your desired serving sizes. The recipe calls for six, but this dish is so light, you can enjoy a much bigger serving if you choose. 

For meal prep, store in air-tight containers until ready to eat. Then, reheat at 300 degrees in the oven for 5 to 10 minutes or microwave for a minute and a half. 

Enjoy this With

While great on its own, feel free to pair this egg dish with any of the following toppings and sides to add a bit more fat, protein, or carbs.

• Top with avocado for more healthy fats
• Pair with toast, fruit or potatoes for some extra carbohydrates
• Top with cheese for a little more protein and fat
• Season with hot sauce form some added heat!

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