Photo of Summer vegetable fritatta by WW

Summer vegetable fritatta

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
A delicious fritatta with lightly cooked vegetables and free-range liquid egg white, flavoured with chopped fresh herbs and a little mature Cheddar.


Skimmed Milk

4 tablespoons, 300ml Two Chicks free-range liquid egg white

Parsley, fresh

3 tablespoons, chopped, or use chives, thyme or dill


1 medium, sliced

Asparagus, raw

150 g, cut into short lengths

Spring Onions

1 medium, trimmed and finely chopped

Calorie controlled cooking spray

5 spray(s)

Cherry Tomatoes

12 individual

Half Fat Cheddar Cheese

25 g, grated


1 pinch, and black pepper, freshly ground


  1. Lightly beat the Two Chicks egg white, milk and herbs together. Season with a little salt and pepper.
  2. Steam the courgette, asparagus and spring onions for 3-4 minutes, until just tender, or simmer in a small amount of boiling water for the same amount of time. Drain thoroughly.
  3. Preheat the grill to medium-hot.
  4. Heat a small, deep non-stick frying pan on the hob and spray with low fat cooking spray or brush with vegetable oil. Add the cooked vegetables, the cherry tomatoes and the whisked egg white mixture. Cook over a low heat until the base has set – about 5-6 minutes.
  5. Sprinkle the surface of the fritatta with the grated cheese. Transfer to the grill to set and brown the surface – about 4-5 minutes. Serve warm or cold.


This is a great recipe for using up a few leftover vegetables