Tasty egg white frittata is ready in 25 minutes. It's baked in a cast-iron skillet into puffy perfection. Topped with tomatoes and green onions, it is pretty, delicious, and filling.
Leftovers are great, too - and you can even grab a slice and eat it cold for a quick snack.
I love making frittatas. Egg dishes are perfect for breakfast or brunch - they are flavorful and very satiating. And 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 my breakfasts throughout the week.
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.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the frittata could end up too salty.
Garlic powder: I like to add it because egg whites are a bit bland. The garlic powder 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.
Making this egg white frittata is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to whisk egg whites with salt, pepper, and garlic powder until fluffy. Then mix in some Parmesan.
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.
The final step is to bake the frittata in the oven until the eggs are fully cooked and puffed.
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.
Frequently asked questions
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.
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.
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.
Variations and substitutions
I like to use 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.
When I serve an egg white frittata for brunch, I like to serve it with almond flour biscuits and fresh berries. But sometimes I actually serve it for dinner, and then I like to serve it with this arugula salad.
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. I haven't tried freezing the leftovers, so I don't know if that would work.
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Egg White Frittata with Tomatoes and Scallions
- 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 grated Parmesan
- ⅓ cup cherry tomatoes halved
- ¼ cup chopped scallions
- Preheat your oven to 400 degrees 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, 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.