This delicious spinach and ricotta egg white frittata is full of flavor and packs the protein for a healthy meal-prep friendly meal!
Have you ever made a frittata? Are you wondering what the difference is between a frittata and an omelet?
A frittata starts setting on the stove and finishes baking in the oven. It’s an omelet that turns into a quiche, kind of. It’s delicious, I promise.
I had the idea to use the rest of a carton of egg whites I had leftover to make a frittata. However, egg whites are pretty tasteless on their own, and the last thing I wanted was for this frittata to lack flavor or pizazz. Frittatas are fancy enough. They need to have pizazz, ya know?
That’s when it hit me. I had this GINORMOUS leek in the fridge, leftover because my Instacart person brought me the most enormous leek known to man. No way that thing was organic. It’s on super leek roids or something. Anyways, I used that plus garlic to start a flavorful base. I knew I would need more than that, though. Usually, I would add in cheese, but right now, I’m dairy-free. I don’t love 99% dairy-free cheese substitutes, but Kite Hill makes delicious ricotta that tastes almost indistinguishable from whole milk ricotta. So, I mixed that with the egg whites and some simple salt and pepper.
You guys, I was BLOWN away by the amount of flavor this frittata packed, not just for being egg whites, but in general. It was seriously delicious! Baby KK and I happily shared it for lunch for a couple of days, and we were both happy as little clams! You must try it! It’s perfect for meal prep and pairs well with all kinds of toppings, side dishes, or whatever you want!
How to Make this Egg White Frittata
To start, saute down the veggies. You’ll cook your leeks and garlic until translucent and tender, then wilt down the spinach. You’ll want to have the ricotta egg white mixture ready so that once your spinach is ready, you can pour it immediately into the pan. If you use a poorly seasoned or stainless steel skillet, you run the risk of the egg mixture becoming a scramble because it’s so stuck to the pan. Avoid this by using the full amount of oil and use a well-seasoned skillet!
You’ll let your eggs begin to set for just a few minutes on the skillet before transferring the whole pan to a preheated oven. Tip: The frittata will remove more easily from the skillet if you allow it to cool for at least 10 minutes after it’s done baking. I know it’s hard, but it will help!
Swaps and Substitution Ideas
Let’s talk ingredients!
Avocado oil – is my favorite go-to neutral cooking oil. You can sub other heat-tolerant oils if you prefer, though!
Garlic can omit or convert to dry powder with the ricotta egg white mixture. However, I think freshly minced garlic is always worth it.
Leeks – Leeks are mild-tasting, savory onions. Sub with sweet or white onion.
Spinach – feel free to sub with your favorite dark green leafy veggies like a power greens mix, arugula, collard greens, or kale if you are feeling adventurous!
Liquid Egg Whites – Sub with eight whole eggs, or use separated egg whites. It might just take a lot of eggs to get to 2 cups of egg whites.
Ricotta Cheese – use whole milk ricotta or dairy-free ricotta. Do not omit!
Salt and pepper – adjust as desired
How to Store Egg White Frittata
Store in an air-tight container in the refrigerator for up to 5 days.
Freezing is not recommended. The egg whites will get too soggy when reheating. If that doesn’t bother you, freeze for up to 3 months. It’s safe to do so. The texture just isn’t appealing to me.
Reheat in the microwave until it reaches 165F.
More Egg White Recipes:
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Egg White Frittata
Equipment
Ingredients
- 2 tbsp avocado oil
- 2 cloves garlic, minced
- 2 leeks, sliced about 1/3 cup
- 3 cups spinach
- 2 cups liquid egg whites
- 1/3 cup ricotta cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375F.
- Mix ricotta and egg whites with salt and pepper set aside.2 cups liquid egg whites, 1/3 cup ricotta cheese, 1/4 tsp salt, 1/4 tsp pepper
- Saute leeks and garlic on medium-high heat in oil in an oven-safe skillet such as a well-seasoned cast iron pan for 1-3 minutes, until translucent and tender.2 tbsp avocado oil, 2 cloves garlic, minced, 2 leeks, sliced
- Add spinach in, constantly stirring until wilted.3 cups spinach
- Poor the ricotta egg white mixture over the sauteed veggies, then quickly and gently move veggies around so they are evenly incorporated. Let set on the stove for 3-5 minutes, then transfer to the oven for 15-20 minutes, until eggs are fully set.
- Let cool completely, or for at least 10 minutes. Serve with avocado slices and salsa, or whatever you like with your eggs!
Video
Nutrition
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