Food & Drink

Eggwhite and Feta Frittata

Eggwhite and Feta Frittata

Spring is here..its been warm enough every day for over a week to be outside without a coat and with cropped pants..that’s Spring here in New England..aside from the constant rain…it better stinkin’ bring May flowers this year..I need a good Summer! I am in full blown Summer mode already..I wish I could go shopping and replace my entire fun would that be?! Shopping Spree anyone?

Eggwhite and Feta Frittata

So since I have a lot of dresses to fit into in the upcoming months, not to mention a darn bathing suit….after having a baby..bleh..I have been trying to eat a little lighter..Trying being the key word there. I love breakfast Frittatas! They’re so quick and easy, and the ingredients are SO interchangeable based on what is in your fridge! I love when I can make a breakfast and everyone gets to sit down at the same time to eat! I feel like so many times, one of us is still standing there pouring more waffle batter, buttering another toast, cooking another egg..etc. I love any kind of meal that we get to sit down together!

Eggwhite and Feta Frittata

This Frittata went so fast! The flavor combination is perfect! And its SO healthy! It is full of delicious goodness and will hold you over for a long time! Make a frittata friends!

One last thing..come back tomorrow for a sweet, sweet giveaway!! 😉 You don’t want to miss it!

Eggwhite and Feta Frittata

Eggwhite and Feta Frittata

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 1-9\\\" Frittata

Eggwhite and Feta Frittata

Wonderful flavors such as bacon, tomatoes, feta, and more, in every bite of this heart healthy and scrumptious egg white frittata!


  • 1/2 Tablespoon Olive Oil
  • 5 slices turkey bacon, chopped (Or regular bacon if you so desire!)
  • 2 Tablespoons minced red onion
  • 2 garlic cloves, minced
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup frozen spinach
  • 8 large egg whites
  • 2-3 Tablespoons skim milk
  • salt and pepper
  • 2 ounces freshly crumbled Feta cheese


  1. In a medium-sized skillet, heat the olive oil on medium heat
  2. Add the chopped bacon and cook until crisp. 5-6 minutes. Remove to a paper towel lined plate and set aside.
  3. Add the the drippings the minced onion and garlic. Cook until soft, 3-4 minutes.
  4. Add the halved grape tomatoes and frozen spinach. Reduce heat to medium-low and cover until spinach is completely wilted.
  5. Preheat oven to 350 degrees.
  6. In a large bowl, whisk together the egg whites, skim milk, and a pinch of salt and pepper. Set aside.
  7. Take a 9 inch pie dish, and lay down the vegetable mixture so that it covers the bottom of the pan.
  8. Add on an even layer of all the cooked bacon.
  9. Pour in the beaten egg whites.
  10. Sprinkle the crumbled feta all across the top.
  11. Pop in the oven for 20-25 minutes, until the center is set.
  12. Remove, slice and enjoy!

You may also enjoy...

Previous Post Next Post


  • Reply Tracey

    I’ve never made a frittata using only egg whites, I love this idea! Plus – bacon and red onions? Two of my very favorite ingredients ever!

    April 15, 2013 at 11:55 am
    • Reply Alaina

      Mine too! Anything with bacon is usually awesome! 😉

      April 16, 2013 at 12:33 pm
  • Reply Kelly @ hidden fruits and veggies

    I’m perpetually trying to eat lighter, and never having much success at staying away from allll of the candy everywhere! This recipe looks like a nice way to start my day (even if I end it eating a whole bag of M&Ms on my own ;-))

    April 15, 2013 at 1:21 pm
    • Reply Alaina

      haha I have a hard time depriving my sweet tooth as well!

      April 16, 2013 at 12:31 pm
  • Reply Julia

    This looks so light and healthy. My husband would love this–putting it on the list for sure!

    April 15, 2013 at 8:01 pm
    • Reply Alaina

      awesome! its a great breakfast!!

      April 16, 2013 at 12:31 pm
  • Reply Kiersten @ Oh My Veggies

    It’s been way too long since I made a frittata! Such a great meal for springtime. 🙂

    April 16, 2013 at 11:04 pm
  • Leave a Reply