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Overhead view of a frittata in a cast iron skillet by a white napkin.

Skinny Vegetable Frittata

  • Total Time: 17 mins
  • Yield: 2 servings


You can’t go wrong with this easy and healthy egg white frittata prepared with your favorite veggies!


  • 1 cup egg whites (egg whites from about 6 or 7 large eggs)
  • 1/3 cup shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper
  • Salt and black pepper
  • 1/8 cup sliced onion
  • 1/2 cup sliced bell peppers
  • 2 heaping tablespoons canned mushrooms (drained)
  • Chopped fresh parsley, for garnish (optional)


  1. Preheat your oven to 400 degrees F.
  2. In a medium bowl, whisk egg whites, garlic powder, cayenne pepper and desired amounts of salt and black pepper. Add shredded cheese and gently stir to combine.
  3. Grease a cast iron skillet. Cook onions in skillet over medium heat until tender (about 2 minutes). Pour egg white mixture into skillet. Place vegetables into egg white mixture.
  4. Cook for about 2 to 3 minutes on medium heat on the stove top, or until edges of frittata are set. Remove from stove top and transfer to your preheated oven to cook for an additional 3 to 4 minutes, or until egg whites are set and cooked.
  5. Garnish with parsley, if desired
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: vegetable frittata with egg whites