Egg White Frittata


  • 2 tablespoons olive oil
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 yellow onion, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 egg whites (either separated or in a carton)
  • 1/2 cup feta cheese, crumbled
  • 2 cups fresh spinach



Preheat the oven to 375°F.

In a heavy skillet, add olive oil and bring to medium-low heat.

Saute onions and peppers until vegetables are tender, about 7 minutes.

Sprinkle the mixture with salt and pepper.

Pour egg whites into the skillet and cook for 3 minutes.

Sprinkle the top with feta and spinach.

Put skillet in oven and bake, uncovered, for 8 to 10 minutes. (If you use whole eggs instead of egg whites, bake at 400°F.)

Loosen the edges of the frittata with a rubber spatula, and then invert onto a plate.

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