Egg whites get a bad rap. Boring. Bland. Sad.
Not this time. This frittata is fluffy, savory, and packed with garlicky spinach and salty feta. No yolks? No problem. You won’t miss them. Perfect for meal prep. Perfect for using up that bag of spinach about to go bad.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C).
In a bowl, whisk egg whites, whole eggs (if using), milk, salt, pepper, and red pepper flakes.
Cook the Spinach
Heat olive oil in an oven-safe skillet (cast iron or nonstick) over medium heat.
Add garlic. Cook for 30 seconds until fragrant.
Add spinach. Cook for 2–3 minutes until wilted. Season with a pinch of salt.
Add Eggs and Cheese
Spread spinach evenly in the skillet.
Pour egg mixture over spinach. Sprinkle with feta and Parmesan.
Cook without stirring for 2–3 minutes until edges start to set.
Bake the Frittata
Transfer skillet to the oven.
Bake for 10–12 minutes until puffed and golden, and center is just set.
Serve
Let cool for 5 minutes. Slice into wedges.
Serve warm, at room temperature, or cold. Great with toast or a side salad.
Summary
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
How to Store:
Refrigerate in an airtight container for up to 4 days. Great for meal prep.
How to Reheat:
Microwave for 30–45 seconds. Or eat cold—it’s delicious straight from the fridge.
Freezer-Friendly:
Freeze individual slices for up to 2 months. Thaw overnight in the fridge or reheat from frozen.
Pro Tip:
- Don’t over-bake. The frittata should still be slightly jiggly in the center when you pull it out. Carryover cooking will finish it.
