Egg White Fritatta

Fritattas are basically a healthier version of quiche, and although sadly they don’t include that wonderfully indulgent buttery crust they can still be just as satisfying. I love making fritattas at the beginning of the week to have on hand for a quick breakfast, light lunch or even a simple dinner- you gotta love that! This time I thought I would try an uberhealthy fritatta using only egg whites, and the result was delightful.

I love the versatility of this baked egg dish, you can include just about any type of veggie or meat your heart desires. And adding a bit of cooked orzo pasta or cheese is a wonderful way to impart heartiness and richness. Try baking them in muffin tins for cute little individual portions! Lots of options here…for this particular fritatta I just used a hodgepodge of vegetables in my kitchen that needed to be used up quickly- zucchini, bell pepper and jalapeño- and sprinkled a touch of fresh parsley over the top for a pop of color. And I couldn’t resist adding avocado, because, let’s face it, I can hardly ever resist adding avocado to anything…it’s kind of my little secret weapon. So now you know. Secret’s out.


2 tsp olive oil
1 small jalapeño, seeded and diced
1/2 zucchini, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
8 egg whites
1/2 tsp freshly ground pepper
1/4 tsp sea salt
2 tbsp parsley, chopped
1/2 avocado, sliced

1. Preheat broiler. Warm the olive oil in a medium sized oven-safe pan. Add the jalapeño, zucchini, red and yellow peppers and cook, stirring occasionally, for about 2 minutes.
2. Whisk together the egg whites, pepper and salt and pour over the vegetables and cook gently until the egg whites are set.
3. Transfer pan to broiler and broil until the top is nicely browned. Sprinkle with parsley and top with avocado before serving.

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