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Egg White Frittata

Photo Creds: Well Plated
Recipe by Kelly MasseyWeight Loss and Nutrition Coach in Texas

Egg white frittata with sliced avocados on a porcelain plate


• 1 tablespoon grass-fed butter or ghee

• 1 red bell pepper diced (or 1 cup chopped vegetables of choice)

• 1 cup egg whites or the whites of 8 pastured large eggs

• 2 green onions finely chopped

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon Himalayan or Celtic sea salt

• 1 1/2 cups chopped or torn fresh spinach

• 2 tablespoons shredded raw cheddar cheese, or you can use feta

• Optional: Paleo hot sauce and sliced avocado for serving


• Place a rack in the upper third of your oven and preheat the oven to broil.

• Heat a small 8” cast iron or safe nonstick (oven-safe) skillet over medium heat and add the butter. Once the butter melts, add the red bell pepper. Sauté until the pepper softens, about 6 to 8 minutes. • Meanwhile, whisk the egg whites in a bowl until they are lightly frothy.

• To the skillet, add the Italian seasoning, salt, and green onions. Stir to combine and let cook for 30 seconds.

• Add the spinach to the skillet for a little while, stirring until it wilts and cooks down.

• Slowly pour the egg whites into the skillet and cook undisturbed until the edges begin to cook and appear more solid white.

• Using a rubber spatula, lift the edges of the whites, lifting all the way around and tilting the pan as you go. Let cook for about another minute.

• Sprinkle the cheese on top, then transfer the skillet to the oven. Broil for 2-3 minutes. Watch closely and when egg whites are cooked, remove them from the oven, and slide them onto a plate. Serve hot, and enjoy!

Thank you!

Egg White Frittata


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