Egg White Frittata with Spinach and Peppers
Healthy Egg White Frittata – A fabulously easy gluten-free recipe that features baked egg whites with fresh peppers, spinach, and cheese. It’s a light yet satisfying dish that’s delicious to enjoy any time of day!
Healthy Egg White Frittata with Spinach and Peppers
Breakfast, brunch, lunch, and dinner… A protein-rich and veggie-filled frittata is perfect whenever you need a quick, easy, and super satisfying one-pan meal!
We like to offer “healthy” recipes here, particularly after the holidays. However, we understand that the word healthy means a lot of different things to different people. Frittatas typically check a lot of nutritious boxes (comparatively), like our Wild Mushroom and Goat Cheese Frittata and Asparagus Sun-Dried Tomato Frittata. But both of these dishes include whole eggs, which can be a bit on the heavy side and tend to have more calories.
This version is lower in fat, high protein, low carb, vegetarian, gluten-free, and an all-around healthy Spinach and Peppers Egg White Frittata recipe. It can even be made dairy-free by swapping vegan cheese and butter!
It’s a simple scrumptious baked egg white dish that is easy to whip up in less than 30 minutes. And it is so satisfying, I promise that you won’t miss the egg yolks and extra fat at all!
Ingredients You Need
- Butter – unsalted
- Red bell pepper – seeded and diced
- Green onions – chopped
- Baby spinach – fresh, not frozen
- Egg whites – here is a great idea for using those yolks
- Italian seasoning – store bought or homemade
- Garlic powder – adds a zesty umami flavor
- Feta cheese – crumbled
- Pepper jack cheese – shredded
- Salt and pepper
How to Make a Frittata with Egg Whites
First, preheat the oven to 450°. Set out a 9-10 inch nonstick oven-safe skillet.
Set the skillet on the stovetop over medium heat.
Add the butter. Once melted, add in the diced red pepper and green onions. Salt and pepper liberally. This is the only time salt is added, other than cheese – so be generous!
Sauté and stir for 3 minutes. Then stir in the spinach and continue to sauté for a minute or so until the spinach wilts down.
Meanwhile, measure the egg whites into a large glass measuring cup/pitcher.
Add in the Italian seasoning and garlic powder.
Whisk until extremely frothy.
Get the Complete (Printable) Healthy Spinach and Peppers Egg White Frittata Recipe Below. Enjoy!
Once the spinach has wilted down, pour the egg white mixture into the skillet. Use a rubber spatula to push the egg whites around the bottom of the pan until they are mostly cooked through and just the top layer is liquid, about 5 minutes.
Then sprinkle the feta cheese and shredded pepper jack cheese over the top of the frittata.
Place in the oven. Bake for 5 to 10 minutes until puffy and cooked through in the middle.
Sprinkle with some additional diced green onions, if you like.
How beautiful is that?
Shake the skillet a little to loosen the sides. Then slide it out of the pan onto a cutting board or plate.
Cut into six wedges and serve warm. Serve homemade egg white frittata with Greek yogurt, hot sauce and/or salsa, or tomato chutney.
It’s delish to enjoy as a healthy breakfast, brunch, lunch, or dinner – or brinner! – with a green salad, roasted or grilled vegetables, or simply on its own. Because it has eggs, cheese, and veggies in every bite a frittata is basically a complete meal in one pan!
- Feel free to swap or add other veggies as you like! Sub red peppers with green, yellow or orange bell peppers. Add chopped onion or leeks. Other vegetables (and technically fruits) you can use are chopped zucchini, broccoli florets, sun dried tomatoes, halved cherry tomatoes, mushrooms, or even jalapeno for a spicy kick.
- We love the combo of feta and pepper jack cheeses. However, you can include whatever cheeses you like! Swap the feta for parmesan, and the pepper jack with shredded cheddar or mozzarella.
- This is a vegetarian recipe, but you can certainly add meat if you prefer. Start by cooking chopped bacon or crumbled sausage before adding the veggies to the skillet.
- You can also make this a dairy free frittata dish. Simply swap the butter and cheeses for your favorite plant-based alternative.
How to Store Leftovers
Frittatas hold up pretty well to being refrigerated and reheated. But keep in mind that leafy veggies, like spinach, do tend to get a bit soft.
Let the egg white frittata cool completely and transfer to an airtight container. Or cover the cooled pan with a layer of plastic wrap or aluminum foil.
Keep in the fridge for up to 4-5 days. To reheat, bake in a 350 degree preheated oven for 10-15 minutes or microwave for one-minute bursts until warm throughout.
It can also be frozen! Wrap the cooled frittata in a layer of plastic wrap and then foil, and store in the freezer for up to 2 months. Bake from frozen in a 300 degree preheated oven for about 20 minutes.
Love Scrumptious Brunch Dishes? Here are More Recipes for You to Try:
- Best Avocado Toast with Egg
- Slow Cooker Easy Quiche Recipe
- Keto Breakfast Egg Wrap Recipe
- Greek Omelette Casserole
- Spinach Scramble Egg Muffins
Egg White Frittata with Spinach and Peppers
- Preheat the oven to 450°. Set out a 9-10 inch nonstick oven-safe skillet.
- Set the skillet on the stovetop over medium heat. Add the butter. Once melted, add in the diced red pepper and green onions. Salt and pepper liberally. (This is the only time salt is added, other than cheese.) Sauté and stir for 3 minutes. Then stir in the spinach and continue to sauté until the spinach wilts down.
- Meanwhile, measure the egg whites into a large glass measuring cup/pitcher. Add in the Italian seasoning and garlic powder. Whisk until extremely frothy.
- Once the spinach has wilted down, pour the egg white mixture into the skillet. Use a rubber spatula to push the egg whites around the bottom of the pan until they are mostly cooked through and just the top layer is liquid, about 5 minutes.
- Then sprinkle the feta cheese and shredded pepper jack cheese over the top of the frittata and place in the oven. Bake for 5 to 10 minutes until puffy and cooked through in the middle.
- Shake the skillet a little to loosen the sides. Then slide out of the pan onto a cutting board. Cut into six wedges and serve warm.
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