Home » Keto Breakfast Recipes » Egg White Frittata
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This tasty egg white frittata is ready in 25 minutes. It's baked in a cast-iron skillet to puffy perfection. Topped with tomatoes and green onions, it is pretty, delicious, and filling.
The leftovers are great, too - and you can even grab a slice and eat it cold for a quick snack.
I love making frittatas such as this mushroom frittata or this spinach frittata. Egg dishes are perfect for breakfast or brunch - they are flavorful and very satiating.
Frittatas are especially fun to make because you can use up whatever ingredients you happen to have on hand.
This egg white frittata is so fluffy and delicious. It's wonderful for brunch, and I love having the leftovers for mybreakfasts throughout the week.
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- Ingredients
- Variations
- Egg White Frittata Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Egg Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make this tasty frittata. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Butter: I use it to grease the skillet. Sometimes I use ghee.
- Egg whites: I use eight large egg whites in this recipe. You can either use whole egg whites from fresh eggs or use egg whites from a carton.
- To season: I use kosher salt, black pepper, and garlic powder. I add the garlic powder because egg whites are a bit bland. Garlic greatly enhances their flavor.
- Grated Parmesan: It's best to use finely grated parmesan and not coarsely shredded.
- Cherry tomatoes: I slice them in half. They're very tasty after being cooked into the frittata and they also add great color.
- Green onions: I use just the green parts. Just like the tomatoes, they add color AND flavor.
Variations
I like touse Parmesan, cherry tomatoes, and scallions when making this recipe. But you can use other cheeses such as cheddar, provolone, or goat cheese. And you should definitely experiment with different herbs!
For example, another tasty combination that I really like is sun-dried tomatoes, crumbled goat cheese, and oregano.
This is, in my opinion, the best part about making omelets and frittatas. You can - and should - use whatever you have on hand.
Egg White Frittata Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Your first step is to whisk egg whites with salt, pepper, and garlic powder until fluffy. Then mix in some Parmesan. (Photo 1).
- Next, pour the mixture into a hot greased cast-iron skillet.
- Top the egg mixture with tomatoes and scallions and cook it on the stovetop until the bottom is set. (Photos 2-3).
- The final step is to bake the frittata in the oven until the eggs are fully cooked and puffed. (Photo 4).
- Slice it into six slices and serve. (Photos 5-6).
Expert Tip
While you certainly want the frittata to be fully cooked, you don't want to overcook it, or it will become dry and grainy.
So make sure to take it out of the oven as soon as it's done - when it becomes puffy and golden and a toothpick inserted in its center comes out clean.
Recipe FAQs
What skillet is best for making a frittata?
You'll need an ovenproof skillet. I use a small 8-inch cast-iron skillet. If it's well-seasoned, the eggs won't stick to it. But you can use any ovenproof skillet in this recipe.
What to do with the egg yolks?
One way of preventing waste is to use egg whites from a carton. I usually make this recipe when I have leftover egg whites from a recipe that uses egg yolks only, such as this chocolate custard.
Can I freeze an egg white frittata?
Yes. Once it's cool, you can slice it, place the slices in a freezer bag, and freeze it for up to three months. You can reheat the slices in the microwave directly from their frozen state.
Serving Suggestions
When I serve this frittata for brunch, I like to serve it with fresh berries and a bread-type side such as keto biscuits, keto English muffin, 90-second bread, almond flour bread, or cloud bread.
But sometimes I actually serve it for dinner, and then I like to serve it with any of the following salads:
- Arugula salad
- Tomato salad
- Cucumber tomato salad
- Cucumber salad
- Asparagus salad
- Israeli salad
Storing Leftovers
The leftovers keep well in the fridge, in a sealed container, for 3-4 days. They are very tasty when gently reheated in the microwave, or even cold.
More Egg Recipes
- Egg White Omelet
- Egg White Muffins
- Spinach Frittata
- Mushroom Frittata
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Recipe Card
4.99 from 67 votes
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Egg White Frittata
This tasty egg white frittata is baked in a cast-iron skillet to puffy perfection. Topped with tomatoes and green onions, it is pretty, delicious, and filling.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 88kcal
Author: Vered DeLeeuw
Ingredients
- 1 tablespoon butter for the skillet
- 8 large egg whites
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup Parmesan dry-grated
- ⅓ cup cherry tomatoes halved
- ¼ cup scallions chopped
Instructions
Preheat your oven to 400°F. Grease an 8-inch oven-safe skillet (such as a cast iron skillet) with butter.
Whisk the egg whites with salt, pepper, and garlic powder until foamy. Add the Parmesan and whisk to incorporate.
Heat the skillet over medium heat for about 3 minutes. Pour the egg mixture into the warm skillet. Allow it to cook for about a minute.
Arrange the tomatoes and scallions on top of the eggs. Keep cooking until the bottom is set, about 2 more minutes, then transfer the skillet to the oven to finish cooking for about 10 more minutes. The frittata is done when puffy and golden and a toothpick inserted in its center comes out clean.
Carefully loosen the edges of the frittata with a spatula, slice, and serve.
Video
Notes
While you certainly want the frittata to be fully cooked, you don't want to overcook it, or it will become dry and grainy. So make sure to take it out of the oven as soon as it's done - when it becomes puffy and golden and a toothpick inserted in its center comes out clean.
The leftovers keep well in the fridge, in a sealed container, for 3-4 days. They are very tasty when gently reheated in the microwave, or even cold.
Nutrition per Serving
Serving: 0.25frittata | Calories: 88kcal | Carbohydrates: 2g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Sodium: 366mg | Fiber: 0.3g | Sugar: 0.6g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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