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Egg White Frittata

A light and savory egg white frittata packed with tomatoes, spinach, cottage cheese, and Italian seasoning.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces egg whites (carton) about 16-ounce carton
  • 1 cup cherry tomatoes halved
  • 1 red onion thinly sliced
  • 1 cup baby spinach chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cottage cheese blended until smooth with an immersion blender
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning

Instructions

  • Preheat the oven to 400°F (200°C). Grease a 9×9-inch round baking dish or other oven-safe pan with 2 tablespoons olive oil and place the dish on a parchment-lined baking sheet.
  • In a blender or using an immersion blender, blend 1/2 cup cottage cheese until smooth, then transfer to a large mixing bowl.
  • Add 16 ounces egg whites, 1 cup halved cherry tomatoes, thinly sliced red onion, 1 cup chopped baby spinach, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the bowl; whisk until well combined.
  • Pour the mixture into the prepared baking dish, spreading it evenly.
  • Bake in the preheated oven for 30 minutes, or until the egg whites are set and the top is lightly golden.
  • Remove from the oven and let the frittata cool slightly before slicing into 4 servings.

Equipment

  • 9×9-inch round baking dish or oven-safe pan
  • Mixing Bowl
  • Whisk
  • Immersion blender
  • Baking Sheet
  • Parchment Paper

Notes

  • Use a parchment-lined baking sheet to catch drips.
  • Blend the cottage cheese until fully smooth for best texture.
  • Let the frittata rest a few minutes before slicing to hold its shape.