Egg White and Vegetable Frittata [Food Processor Attachment]

A frittata is a perfect dish for an Easter or Mother's Day brunch. We take the traditional recipe and give it a spin with egg whites. Bake in a simple pie crust dough and this easily turns into a quiche.

egg white frittata

Ingredients

  • 2 cups (480 ml) egg whites, about 12 eggs
  • ¾ cup (180 ml) oat milk [or alternative milk]
  • 1 (150 g) yellow bell pepper, quartered, seeded
  • 1 small (100 g) red onion, quartered
  • 1 small (175 g) zucchini, chunked
  • 2 (200 g) roma tomatoes, quartered
  • 10 (200 g) red potatoes
  • ½ cup (85 g) manchego cheese [or optional], cut into chunks

Directions

  1. Preheat oven to 350°F (175°C). Spray a rectangular casserole dish with non-stick spray and set aside.
  2. Fit the Food Processor with the Multi-Use Blade. Place all ingredients into the Vitamix container in the order listed and secure the lid. Pulse 8 to 10 times, until evenly chopped or desired consistency is reached.
  3. Pour into prepared casserole dish and spread to ensure the mixture is evenly distributed. Season with salt and pepper if desired. Place in preheated oven and bake for 45–60 minutes.

Chef's Notes

Frittatas are not only a tasty way to incorporate more vegetables into the diet, but also a great way to get rid of leftovers, reducing food waste!