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Egg White and Vegetable Frittata

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.

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , Keto Friendly , Mediterranean , Vegetarian

Allergens: Egg

Yield:

12 servings

Total Time:

1 Hour 5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

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. Place all ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 6. Pulse 4 to 6 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!