Egg White Frittata with Roasted Vegetables

Roasted vegetable frittata in a skillet.

5 from 1 vote

Egg White Frittata with Roasted Vegetables

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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast & Brunch

Cuisine: American, Italian

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

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.

Nutrition