Recipe Overview
Why you’ll love it: This egg white frittata highlights mild green chiles, scallions, sharp cheddar, cottage cheese, and spinach for a protein-packed, vegetarian breakfast that’s ideal for meal prep.
How long it takes: 50 minutes
Equipment you’ll need: oven, oven-safe skillet
Servings: 8
I’m a big fan of green chiles for the subtle heat and bright flavor they bring. If the word “chile” sounds intimidating, don’t worry—mild green chiles add more flavor than heat and pair beautifully with creamy, cheesy dishes. If you prefer to omit them, the frittata will still be delicious, but I recommend trying them at least once to experience how they enhance the dish.
Recipe Tip
If you don’t want to make a whole frittata, keep green chiles on hand to quickly flavor an egg white omelet. They instantly boost the taste of simple egg dishes.
This simple egg white frittata is full of spinach and flavored with green chiles and green onions for a nutritious, satisfying start to the day.
Recipe Tip
You can freeze green onions for later use. Slice them and store in a freezer bag to add to eggs, fried rice, stir-fries, or cauliflower rice.
This recipe uses both cottage cheese and sharp cheddar. Cottage cheese keeps the frittata creamy while adding protein; sharp cheddar gives the bold, cheesy flavor I prefer. Use a sharp cheddar for the best taste.
How to make a frittata
Making a frittata is straightforward:
- Sauté the vegetables in an oven-safe skillet until tender.
- Whisk the egg whites with the cheeses, pour over the vegetables, and stir to distribute.
- Transfer the skillet to a preheated oven and bake until the center is set.
- Slice and serve hot, warm, or cold.
Storage & Reheating
This frittata reheats well in the microwave for quick breakfasts. Store in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing slices, separate layers with parchment to prevent sticking and control moisture.
More Egg Recipes
Sheet Pan Breakfast Tostadas
Sheet Pan Eggs
Crustless Quiche (with flavor options)
Egg Muffins
Egg White Frittata with Green Chiles
Ingredients
- 1 tablespoon unsalted butter
- ½ cup thinly sliced green onions (about 4)
- 1 can (4.5 oz.) diced mild green chiles
- 4 cups firmly packed baby spinach leaves
- salt and pepper to taste
- 3 cups liquid egg whites
- ½ cup shredded sharp cheddar cheese
- ½ cup low-fat cottage cheese
Instructions
- Preheat oven to 325ºF.
- In an oven-safe skillet, melt the butter over medium heat. Add the green onions and diced green chiles and sauté until the onions soften, about 2 minutes. Add the spinach and cook, stirring, until wilted, about 3–4 minutes. Cover the pan for 1–2 minutes to speed wilting if desired. Season with salt and pepper, remembering the cheese will add saltiness.
- Pour the liquid egg whites over the vegetables and stir in the cheddar and cottage cheese until evenly distributed.
- Carefully transfer the skillet to the preheated oven and bake 35–40 minutes, or until the center is set. A knife inserted in the center should come out clean.
- Allow the frittata to cool slightly before slicing into wedges. Serve hot, warm, or cold.
Notes
- Serving suggestions: Serve with fresh fruit, or toss tomatoes with olive oil, salt, and pepper (add avocado if you like). For a heartier meal, add roasted potatoes or a slice of whole-grain toast.
- Storage: Store slices in an airtight container for up to 4 days in the fridge. If stacking slices, separate layers with parchment to prevent sticking and to absorb excess moisture.
- Using whole eggs: To use whole eggs instead of liquid egg whites, substitute 10 whole eggs for the 3 cups of egg whites.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.