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Anti-Inflammatory Egg White Frittata recipe, served and ready to eat, easy homemade dish
Thomas Baker

Anti-Inflammatory Egg White Frittata So Satisfying You Need This Real Easy Win

This Anti-Inflammatory Egg White Frittata is a perfect easy lunch or quick lunch idea that's healthy and delicious. Featuring a baked egg white frittata with vibrant veggies and optional add-ins, this turmeric frittata recipe offers a high-protein, low-calorie meal prep option that will keep you satisfied all day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 181
Ingredients Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 500mL carton egg whites
  • 1 cup cherry tomatoes sliced in half or 1 red pepper chopped
  • 1 red onion thinly sliced
  • 1 cup baby spinach chopped
  • 1/2 tsp each Salt & pepper
  • Optional add-ins for extra flavour
  • 1/2 cup cottage cheese blended with an immersion blender
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning

Notes

  • Nutritional info is for 1/4 of the recipe and does not include optional add-ins. Swap out the egg whites for 6-7 whole eggs with the yolks. Mix and match with different ingredients like roasted red pepper, cheese and bacon. Store leftovers in the fridge for 3-4 days and reheat in the microwave for 1-2 minutes. Freeze for 2-3 months; thaw in the fridge then reheat either in the microwave or at 300°F in the oven for 15-20 minutes.