Roasted Vegetable Egg White Frittata


Egg Whites

Salt & Pepper

Cheddar Cheese

Red Peppers

Baby Spinach


Olive Oil



Preheat the oven to 400 degrees F.   Toss the peppers, tomatoes and broccoli with olive oil, salt and pepper on a sheet pan. Spread them out into 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, salt and pepper. 

Warm the oil in a non-stick, ovenproof skillet over medium heat. Sauté the scallions until they become fragrant, about 1 minute. 

To assemble the frittata, spoon the roasted veggies into the skillet. Then and add the spinach, cheese and egg white mixture. Cook the frittata on the stove for 2-3 minutes until the edges set. 

Transfer the frittata to the oven. Bake it until it has set in the middle, about 12-14 minutes. 

Roasted Vegetable Egg White Frittata