Egg White Frittata

Another one of my recipes that comes to life because I don’t have the ingredients I really want.

Why do these always turn out the best? Unplanned success!

As I was looking in my fridge for eggs, I realized I didn’t have any. Every Sunday night I make hard boiled eggs and eat the egg whites for breakfasts at work. All I had was one of those “all whites” cartons and thought well I can’t really scramble these up and expect them to still taste good 4 days later.

So nervously, I attempted my first frittata! I had never made one before, but thought how hard can it be? You just toss things in a pan and bake it. Really, that’s what I did. And it turned out fabulous 🙂

egg white frittata!

You can put anything you want in a frittata. Veggies of your choice based on your taste buds. That’s the beauty of these. I had some lovely green bell peppers I just purchased from Trader Joes, along with chives so I knew those were going in.

A lot of frittatas call for cheese, and you can certainly add that too, but I wanted to keep it as light and clean as possible.

For this recipe you will need:

  • 1 small carton of “All whites” egg whites. This is equivalent to about 10 large eggs.
  • 1 green bell pepper, diced
  • 1/2 cup white onion, diced
  • 1 1/2 cup fresh baby spinach leaves
  • 1-2 Tablespoons of fresh chives
  • Olive oil Cooking spray
  • Cast iron skillet or oven safe saute pan

Preheat your oven to 325 degrees Fahrenheit

Start by chopping up all those veggies!

chopped greens

Add all of your egg whites to a large bowl, mix in the veggies (it will look veggie heavy, no worries the egg will rise when cooking).


Spray an OVEN SAFE skillet with olive oil spray. I used my Emeril pans and made sure they were oven safe. My pans can be heated to 350 degrees, but to be on the safe side I went with 325. You can certainly cook at a higher temperature if you have a trusty pan, just cook it a little less.

Now when I say spray, spray it good! My pans are stainless steel so EVERYTHING sticks to them, but since I sprayed heavy, the fritatta slid right out.

Pour all the ingredients into the skillet and place in the oven for 50 minutes (again a little less if cooking at a higher temperature).


You will know the frittata is done when the egg has risen, it has turned a nice light toasty golden color, and the edges of it are a little bit brown.

edges frittata

See the edges? YUM!

WARNING: when removing from the oven make sure you wear an oven mit, the handle is just as hot as the pan!


Let the pan cool for 3-5 minutes, grab a plate big enough for the fritatta and flip the pan over so it slides out nicely.

flipped frittata

Looks great doesn’t it?

yummy edges

 Those edges again!


I cut into 4 equal pieces. The inside is beautiful!


Full of delicious healthy green veggies 🙂

Nutritional info: per serving (1/4 frittata)- 79 calories, 1 gram of fat, 3.7 grams of carbs, 13.25 grams of protein.

CAN’T beat it! 79 calories? And if you ate the whole thing it would only be 319! I don’t want THAT much frittata, I will save it for my breakfasts, but the thought is nice 🙂

want a piece of frittata?

Happy eating…

XOXO With a Cherry On Top,


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  2. ariel

    oh yum! i need a frittata in my life… like right now lol!

    1. Katie

      I’ve been eating it every morning with a little light cream cheese on top! Yummy

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  4. Chelsea

    Do you skip the yolks all the time? I heard that the yolks are highly nutritious (although very high calorie so you don’t need more than one) Should I be eating them or not?

    1. Katie

      It depends on your fitness goals. On my lower carb days I do higher fats, so I eat 4 egg whites and 2 whole eggs with the egg yolks in the morning. 😀 I feel fuller longer!

  5. Denise

    Did you season this with just salt and pepper?

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