Photo of Egg white frittata with cheddar and veggies by WW

Egg white frittata with cheddar and veggies

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 flavorful 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 white(s)

1½ cup(s), (about 8 large eggs)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

2 tsp(s)

Uncooked bell pepper(s)

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

Uncooked red onion(s)

1 medium, thinly sliced

Reduced-fat cheddar cheese

8 oz, (about 1 cup), shredded

Uncooked scallion(s)

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.