Egg White Veggie Frittata (High Protein, Colorful & Easy)

A frittata is one of the easiest ways to turn a handful of vegetables and eggs into a full meal, and this Egg White Frittata with Roasted Vegetables does it with a lighter, protein-forward twist. Bell peppers, cherry tomatoes, and broccoli roast until their edges caramelize, then get folded into a fluffy egg white base flavored with pesto, sharp cheddar, and fresh spinach. It works equally well for breakfast, brunch, or a light dinner, and it’s the kind of dish that looks impressive without demanding much skill.

The recipe makes 6 servings in about 50 minutes, with most of that time hands-off while the vegetables roast and the frittata bakes.

Ingredients You’ll Need

For roasted vegetables

• 1 bell pepper, diced
• 1 cup halved cherry tomatoes or grape tomatoes
• 1 cup small broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For frittata

• 16 ounces egg whites
• 2 tablespoons pesto
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 scallions, thinly sliced
• 1-1/2 cups baby spinach
• 1/2 cup grated cheddar cheese

How to Make Egg White Frittata with Roasted Vegetables

Step 1: Preheat the oven.
Heat the oven to 400°F.

Step 2: Season the vegetables.
On a sheet pan, toss the bell pepper, tomatoes, and broccoli with the olive oil, salt, and pepper. Spread them into a single layer, placing the tomatoes cut side up so they roast rather than steam.

Step 3: Roast.
Roast the vegetables for about 20 minutes, until they’re lightly browned around the edges.

Step 4: Whisk the egg mixture.
While the vegetables roast, whisk the egg whites with the pesto, salt, and pepper in a large bowl until evenly combined.

Step 5: Sauté the scallions.
Warm the olive oil in a 10-inch nonstick, oven-safe skillet over medium heat. Add the scallions and cook for 1 to 2 minutes, just until fragrant.

Step 6: Combine and start the frittata.
Move the roasted vegetables into the skillet. Gently fold in the spinach and cheddar, then pour the egg whites over everything. Let it sit for 2 to 3 minutes so the edges begin to set.

Step 7: Bake.
Transfer the skillet to the oven and bake for 12 to 14 minutes, until the center is fully set.

Recipe Details

• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes
• Servings: 6

Storage & Reheating

Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or in a low oven until warmed through. The frittata is also good served cold or at room temperature, which makes it a handy option for packed lunches.

Serving Suggestions

• With a simple side salad for a light lunch or dinner
• Alongside whole grain toast for a more filling breakfast
• Topped with extra pesto or a spoonful of salsa
• Paired with fresh fruit for an easy brunch spread

Final Thoughts

Egg White Frittata with Roasted Vegetables is a simple way to get a protein-packed, vegetable-rich meal on the table with minimal fuss. The roasted vegetables and pesto give it plenty of flavor, and one skillet is all it takes to feed the whole household or set up several meals for the week.