The Easiest Egg White Frittata You’ll Ever Make

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, guys!

Just popping in to share one of my favorite super easy breakfasts lately, which also makes a great protein-packed snack. (I like adding a piece to a toasted English muffin for a quickie egg sandwich.) It’s the easiest egg white fritatta you’ll ever make. Seriously, it doesn’t get easier than this!



  • 8 egg whites or 1 cup liquid egg whites
  • 1/4 cup milk
  • your choice of delicious veggies, herbs, cheeses, meats, etc. (I’m digging tomato, basil, and goat cheese lately)
  • salt + pepper to taste


Preheat oven to 375 degrees F. Coat a cast-iron/oven-safe skillet (I have this one and love it) with butter/cooking spray/oil.

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Pour egg whites into the skillet and then place your tasty ingredients inside.

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Cook for 18 minutes or until egg whites are cooked all the way through.

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Remove from oven, cut into quarters, and serve immediately!


Makes 4 servings



  1. I’ve been looking for a good egg casserole recipe for brunch on Mother’s Day…I bet you could alter this to feed a small crowd and bake it in a casserole dish?! The tomato/basil/goat cheese combo sounds yummy!

    1. @Melissa @

      Egg Casserole:

      2 cans whole green chilies
      1 pkg sausage (your choice)
      3 c. shredded cheese (your choice ~ I use sharp cheddar)
      10 eggs

      Put in 9×13 pan ~
      green chilies
      1 pkg cooked sausage
      shredded cheese
      beaten eggs ~ salt & pepper

      Bake at 350 for about 45 minutes. Everyone loves it. 🙂

  2. I use to be so afraid of making frittatas, something about putting the pan in the oven freaked me out! Silly right? This looks delicious glad I got over that because this looks delish!

    1. I eat egg yolks ALL the time; I just had a container of whites that I wanted to use up. I make this frittata with both whites and yolks. (Turns out great both ways!) It just depends on what we have in the house.

  3. I’m literally eating this for lunch right now and I can’t believe I’ve never made it before – so quick, yummy and healthy!

  4. Great recipe! and I love the pictures to go along. I love eating egg whites because they are pure protein. It helps me knock out a bunch of my protein requirements for the day, and although many do not like the taste of them, I believe egg whites can be cooked to taste good. They seem to take on the taste of whatever seasoning or mix-ins are used. My favorite veggies to use in egg whites are onions, peppers, and spinach. My favorite seasonings to use are salt, pepper, cayenne, and granulated garlic.

    I love the idea of putting the skillet into the oven to cook. I always have a hard time flipping my omelettes and they usually end up in a scramble. Anyway, thanks for the recipe. I will be trying it out soon!

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