Egg White Frittata with Roasted Vegetables

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

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.

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.

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.

Serving

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.