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Egg White Vegetable Frittata with Mozzarella and Parmesan Recipe

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4 from 66 reviews

  • Author: Diane
  • Total Time: 42 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This light and fluffy Egg White Frittata is a healthy and delicious breakfast or brunch option packed with protein and vegetables. Made with egg whites, baby bella mushrooms, spinach, and a blend of mozzarella and parmesan cheese, it's seasoned with Italian herbs and garlic powder for a flavorful, low-fat meal. Perfectly baked to a golden finish, this frittata is easy to prepare and serves eight people.

Ingredients

Egg Mixture

  • 2 cups egg whites (roughly 12 egg whites)
  • ½ cup shredded mozzarella cheese (plus more for topping, if desired)
  • 1 tablespoon grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Vegetables & Other

  • 1 tablespoon unsalted butter
  • 1 small red onion, thinly sliced
  • 8 ounces sliced baby bella mushrooms
  • 2 cups fresh baby spinach

Instructions

  1. Preheat Oven: Preheat your oven to 350℉. Prepare your cooking vessel by either using a 10-inch oven-proof skillet or lightly greasing a 9-inch round pan with cooking spray to prevent sticking.
  2. Mix Egg Whites and Seasonings: In a large mixing bowl, whisk together the egg whites, shredded mozzarella cheese, grated parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper until well combined. Set this mixture aside.
  3. Sauté Vegetables: Heat the unsalted butter in a 9-inch skillet or oven-proof skillet over medium heat. Add the thinly sliced red onions and baby bella mushrooms. Sauté for about 4-5 minutes until the vegetables are slightly softened. Season with salt and pepper to taste. Stir in the fresh baby spinach just until it begins to wilt, then remove the skillet from the heat.
  4. Combine and Assemble: If baking the frittata in the skillet, pour the egg white mixture over the sautéed vegetables and gently stir to distribute vegetables evenly. If using the round pan, spread the sautéed vegetables evenly on the bottom of the pan and then pour the egg white mixture on top. Optionally, sprinkle additional shredded mozzarella cheese on top for extra cheesiness.
  5. Bake the Frittata: Place the skillet or pan in the preheated oven and bake for 27-32 minutes until the egg whites are fully set and start to pull away from the edges. The frittata will puff up during baking and will slightly deflate when removed.
  6. Cool and Serve: Remove the frittata from the oven and allow it to cool for about 10 minutes. Slice into portions and serve immediately for the best flavor and texture.

Notes

  • You can use a 10-inch oven-safe skillet to cook and bake in the same pan, which makes cleanup easier.
  • Feel free to add other vegetables like bell peppers or zucchini for variety.
  • For a richer flavor, sprinkle extra cheese on top before baking.
  • Ensure the frittata is cooked until the egg whites are fully set to avoid runniness.
  • Leftovers can be refrigerated and eaten cold or reheated gently in the microwave or oven.
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/egg-white-vegetable-frittata-with-mozzarella-and-parmesan-recipe/