Photo of Egg white frittata with cheddar and veggies by WW

Egg white frittata with cheddar and veggies

Points® value
Total Time
25 min
10 min
15 min
Sticking to just egg whites in a frittata lets you save room all the flavourful, cheesy goodness on top here. Plus, it had all that filling protein you'd expect in an egg-based main dish so that you feel satisfied. Use this versatile recipe as a jumping-off point for many variations. Other fillings to try: sliced button mushrooms, grated summer squash, diced tomatoes, and flavourful minced shallots. Frittatas are a welcome starring attraction whether it's brunch, lunch, or dinner and leftovers are a gift. Wrap up a wedge in a lettuce leaf for a low-carb lunch or reheat it in the microwave and roll it up in a tortilla for a quick and portable breakfast on the go.


Egg whites

1½ cup(s), (about 8 large eggs)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

2 tsp(s)

Bell pepper

2 item(s), medium, any colour, diced

Red onion

1 medium, thinly sliced

Reduced-fat cheddar cheese

1 cup(s), shredded


2 medium, sliced on diagonal


  1. Whisk together egg whites, salt, and pepper in large bowl until frothy.
  2. Heat oil in 10-inch heavy ovenproof nonstick skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Add egg whites and cook, stirring occasionally, until beginning to set, about 2 minutes. Reduce heat and cook, without stirring, until eggs are almost set, about 6 minutes longer.
  3. Meanwhile, preheat broiler.
  4. Sprinkle cheddar over frittata. Broil 5 inches from heat until cheese is melted and eggs are set, 1–2 minutes. Sprinkle with scallions. Cut into 4 wedges.
  5. Per serving: 1 wedge


If you have leftovers, wrap them in plastic wrap and refrigerate up to 3 days. A wedge of this tasty frittata makes an excellent sandwich filling.