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Fluffy Spinach Feta Egg White Frittata for Two

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A light, fluffy, and healthy egg white frittata with fresh spinach and tangy feta cheese, perfect for a quick and satisfying breakfast for two.

Ingredients

Scale
  • 6 large egg whites (approx. 180 ml)
  • 2 cups fresh baby spinach (approx. 60g)
  • 1/3 cup crumbled feta cheese (approx. 50g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small clove garlic, minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 teaspoon dried oregano (optional)
  • 1 tablespoon chopped fresh parsley or dill (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in an 8-inch oven-safe skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Add fresh spinach and cook, stirring, until wilted, about 2-3 minutes. Season lightly with salt and pepper. Transfer spinach to a plate and set aside.
  4. In a clean mixing bowl, whisk 6 large egg whites until frothy and slightly thickened, about 1-2 minutes by hand or 30-45 seconds with an electric mixer.
  5. Gently fold salt, pepper, and dried oregano into the egg whites.
  6. Carefully fold the sautéed spinach and crumbled feta cheese into the egg whites, preserving as much air as possible.
  7. Return the skillet to medium-low heat. Lightly grease if needed. Pour the egg mixture into the skillet, spreading evenly.
  8. Cook without stirring for 3-4 minutes until edges start to set but center is still slightly runny. Avoid high heat to prevent browning or toughness.
  9. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the frittata is fully set and puffed up. The center should spring back lightly when pressed.
  10. Let the frittata cool for a couple of minutes before slicing and serving.

Notes

Use gentle folding to preserve airiness in egg whites. Avoid high heat on stovetop to prevent browning. If no oven-safe skillet, finish cooking under broiler in a baking dish. For dairy-free, omit or substitute feta with vegan cheese. Leftovers store up to 2 days refrigerated or freeze for up to 1 month.

Nutrition

Keywords: egg white frittata, spinach frittata, healthy breakfast, feta cheese, easy breakfast, low calorie breakfast, gluten-free breakfast

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