Egg White Frittata

This delicious spinach and ricotta egg white frittata is full of flavor and packs the protein for a healthy meal-prep friendly meal!

Course Breakfast, brunch, Meal Prep

Cuisine American

Keyword egg white frittata

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 167kcal

Author Kelli Shallal MPH RD

Preheat oven to 375F.
Mix ricotta and egg whites with salt and pepper set aside.
2 cups liquid egg whites, ⅓ cup ricotta cheese , ¼ teaspoon salt, ¼ teaspoon 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 tablespoon 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!