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

1. Heat the oven to 375°F (190°C).
2. Sauté the zucchini and bell pepper in the olive oil in an oven safe skillet for 5 minutes.
3. Whisk the egg whites with the Italian seasoning, salt, and pepper, then pour over the vegetables.
4. Scatter the tomatoes and feta on top and cook 2 minutes until the edges set.
5. Bake 10 to 12 minutes until the center is just set.
6. Rest 5 minutes, slice, and serve warm or at room temperature.

Tags: High-Protein Recipes

More recipes to try

• Chicken Breast Bowl
• Red Lentil Curry
• 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.