Egg White Frittata with Roasted Vegetables

5 from 1 vote

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There are so many reasons to love baked egg dishes including this egg white frittata. It’s packed with roasted vegetables including bell peppers, tomatoes and broccoli. I stir in pesto for herby flavor and also throw in lots of baby spinach and some grated cheddar cheese. The final result is an easy vegetarian recipe that goes beyond breakfast and brunch for any day of the week.

For individual frittatas baked in a muffin pan, try these spinach feta egg white bites.

Egg white frittata with roasted vegetables in a skillet.

Why You’ll Love This Recipe

You can take advantage of the preheated oven and roast vegetables for your frittata. Roasting is a more hands-off way to cook the veggies instead of sautéing them in a skillet. Also, egg whites have more water content, when you roast your vegetables the end up drier, so you won’t risk a soggy, dense frittata.

Pesto gives the frittata a nice flavor boost. Truly one of the most useful condiments/sauces to have in your fridge, pesto instantly adds personality to the egg white base.

This frittata recipe is great for meal prep. Whether that’s breakfast, lunch or even dinner, you can eat the leftovers cold, at room temperature or warm them up. Frittatas and quiches are for so much more than just entertaining or feeding a group. 

Why Eat Egg Whites?

High protein and low in calories, cholesterol and fat, it’s no surprise that egg whites are so popular. They tick the boxes for healthy eating. You don’t always need egg yolks. Sold in cartons, they are very convenient too.

The Ingredients

Ingredients including egg whites, tomatoes, red peppers, broccoli, cheddar, spinach, pesto, oil, scallions, salt and pepper.

This is what you need:

  • Egg whites: It’s easiest to buy a 16-ounce carton of liquid egg whites, rather than separating the eggs yourself and ending up with a bunch of yolks (unless you’re planning to make ice cream or custard).
  • Bell peppers: Red, yellow or orange are my favorites because they are sweeter than green peppers, but it’s up to you.
  • Cherry tomatoes or grape tomatoes sliced in half will work for this recipe.
  • Broccoli: It’s best to cut your broccoli into small florets. If you do buy them pre-cut and there are some big ones in the package, cut them so they are smaller.
  • Pesto: Either fresh basil pesto or jarred is fine. I like to make my own pesto and freeze it in portions, but you can also find fresh pesto in the refrigerator case at some grocery stores with the fresh pasta.  
  • Scallions: These green onions sauté quickly in the skillet before you add the other ingredients and assemble the frittata.
  • Baby spinach is a great leafy green to add to a quiche or frittata. You can substitute with baby arugula for a more peppery taste.
  • Cheddar cheese: I don’t go overboard with the cheese. This recipe is all about layering flavor. If you don’t like cheddar, you can use parmesan cheese or crumbled feta for something more Mediterranean.
  • Olive oil is needed for both roasting the vegetables and sautéing the scallions in the skillet.
  • Salt & pepper season both the vegetables and the egg white mixture.

How To Make This Egg White Frittata

Preheat the oven to 400 degrees F. 

1. Toss the peppers, tomatoes and broccoli with olive oil, salt and pepper. You can do this right on the sheet pan. Then spread them in a single layer with the tomatoes cut side up.

2. Roast the vegetables. Give them about 20 minutes for them to lightly brown at the edges.

Vegetables on a sheet pan before and after they roast.

3. Whisk the egg whites with pesto, salt and pepper in a large bowl.

4. Sauté the scallions. Warm the oil in a non-stick, ovenproof skillet over medium heat. The scallions will become fragrant in a minute or so.

Egg whites whisked with pesto in a bowl. Scallions sautéing in a skillet.

5. Assemble the frittata. Spoon the roasted vegetables into the skillet and add the spinach and cheese. Pour in the egg mixture. Cook the frittata on the stove without stirring it for 2-3 minutes, letting the edges set.

6. Bake the frittata in the oven until it is set in the middle, about 12-14 minutes.

Frittata assembled in the skillet before and after it bakes in the oven.


As mentioned, frittatas are wonderful for meal prep for breakfast, lunch or dinner. This recipe is packed with protein and vegetables. I love keeping things simple and serving a frittata with an arugula salad with lemon vinaigrette and a good piece of bread with a nice crust.

Storage & Leftovers

Keep leftovers in an airtight container in the refrigerator up to 4 days. You can eat them cold. Or warm a slice in a quick 10-12-second blast in the microwave.

To save leftovers longer, up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight. Make sure to let frittata leftovers cool to room temperature before you store them.

Roasted vegetable frittata in a skillet with a slice on a plate.

Recipe Tips

Don’t skip roasting the vegetables. If you add raw ingredients to a frittata, they won’t have enough time to cook because the eggs set pretty quickly in the oven.

You can treat this egg white frittata recipe as a starting point. You can use other cooked vegetables you have in your kitchen such as mushrooms, sweet potatoes, asparagus or cauliflower and make a leftover veggie frittata.

If you need the recipe to be dairy free, use a plant-based substitute for the cheddar or leave out the cheese all together. You will also need to use vegan pesto.

It’s best to use a non-stick skillet, but you can cook the frittata in a stainless steel or cast iron skillet. Just make sure to grease it well with non-stick cooking spray or oil. No matter what, it needs to be oven-safe.

Recipe FAQs

Can you use whole eggs instead of just egg whites in this frittata recipe?

Yes. Use 9 large eggs plus 1/4 cup milk.

Do you need to line the pan when roasting the vegetables?

It is up to you if you want to line the pan with parchment for easier clean-up. If you don’t, it is very important that the tomatoes roast cut side up.

More Egg Recipes

Mini Spinach Frittatas
Pesto Eggs with Roasted Tomatoes
Crustless Mushroom Quiche
Roasted Pepper Frittata with Black Beans
Mushroom Tomato Frittata

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Egg White Frittata with Roasted Vegetables

5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6
This egg white frittata is packed with roasted vegetables including bell peppers, tomatoes and broccoli. It also bas baby spinach and cheddar plus pesto whisked into the eggs.


For roasted vegetables

  • 1 bell pepper, diced
  • 1 cup halved cherry tomatoes or grape tomatoes
  • 1 cup small broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For frittata

  • 16 ounces egg whites
  • 2 tablespoons pesto
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1-1/2 cups baby spinach
  • 1/2 cup grated cheddar cheese


  • Preheat the oven to 400 degrees F.
  • On a sheet pan, toss the peppers, tomatoes and broccoli with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them in a single layer with the tomatoes cut side up.
  • Roast the vegetables until they are lightly browned at the edges, about 20 minutes.
  • In a large bowl, whisk the egg whites, pesto, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 
  • Heat 1 tablespoon oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the scallions for 1-2 minutes until fragrant.
  • Transfer the roasted vegetables to the skillet.
  • Gently fold in the spinach and cheese and pour in the egg whites. Give the frittata 2-3 minutes for the edges to set. 
  • Then bake the frittata in the oven until it has fully set in the middle, about 12-14 minutes. 


If you don’t have a non-stick skillet, you can use a stainless steel or cast iron skillet. Make sure to grease it with non-stick cooking spray.
Instead of using egg whites, you can use 9 whole eggs plus 1/4 cup milk.
You can substitute baby arugula for spinach.
If you need the frittata to be dairy free, leave out the cheese or use a plant-based substitute. Also, use vegan pesto.
Store leftovers in the refrigerator in an airtight container up to 4 days. You can eat them cold or warm slices in a quick 10-12-second blast in the microwave.
You can freeze leftovers up to 1 month. Wrap them tightly with aluminum foil or plastic wrap. Thaw in the fridge overnight. Always let leftovers cool to room temperature before you store them.


Calories: 157kcal | Carbohydrates: 5g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 829mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1862IU | Vitamin C: 45mg | Calcium: 103mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast & Brunch
Cuisine: American, Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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