# Egg White Veggie Frittata

A fluffy, high protein frittata loaded with zucchini, peppers, tomatoes, and salty feta.

- **Time:** 25 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 10 egg whites

- 1 zucchini, diced

- 1 bell pepper, diced

- 1/2 cup cherry tomatoes, halved

- 1/2 cup crumbled feta cheese

- 1 tbsp olive oil

- 1 tsp Italian seasoning

- Salt and black pepper to taste

## Instructions

- Heat the oven to 375°F (190°C).

- Sauté the zucchini and bell pepper in the olive oil in an oven safe skillet for 5 minutes.

- Whisk the egg whites with the Italian seasoning, salt, and pepper, then pour over the vegetables.

- Scatter the tomatoes and feta on top and cook 2 minutes until the edges set.

- Bake 10 to 12 minutes until the center is just set.

- Rest 5 minutes, slice, and serve warm or at room temperature.

**Tags:** [High-Protein Recipes](/recipes/#high-protein)

## More recipes to try

- [Chicken Breast Bowl](/chicken-breast-bowl/)
- [Red Lentil Curry](/lentil-curry/)
- [Turkey Chili](/turkey-chili/)

## Frequently asked questions

### How long does it take to make Egg White Veggie Frittata?

Egg White Veggie Frittata takes about 25 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Egg White Veggie Frittata?

Yes. Cook Egg White Veggie Frittata as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Egg White Veggie Frittata?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.