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Egg White Frittata

 Egg White Frittata
"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."
2 ServingsPrep/Total Time: 20 min.


  • 1-1/4 cups sliced fresh mushrooms
  • 1/2 medium onion, diced
  • 1/2 small sweet red pepper, sliced
  • 1/2 small green pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • Dash pepper
  • 1 tablespoon olive oil
  • 8 egg whites, beaten
  • 1 tablespoon grated Parmesan cheese


  • In a 10-in. ovenproof skillet, saute the mushrooms, onion, red
  • pepper, green pepper, salt, oregano and pepper in oil until
  • vegetables are tender. Beat egg whites until foamy; pour into
  • skillet. Cook for 3 minutes over medium-low heat or until puffed and
  • lightly browned on bottom. Sprinkle with cheese.
  • Bake, uncovered, at 375° for 8-10 minutes or until egg whites are
  • set. Loosen edges and bottom of frittata with a rubber spatula.
  • Invert onto a serving plate; cut into four wedges. Serve
  • immediately. Yield: 2 servings.
Nutritional Facts: One serving: 2 wedges equals 184 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 565 mg sodium,

2 of 2

Egg White Frittata (continued)

Nutritional Facts: 12 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.