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Fluffy Egg White Frittata with Spinach, Goat Cheese, and Sun-Dried Tomatoes

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A quick, healthy, and delicious fluffy egg white frittata featuring fresh spinach, creamy goat cheese, and tangy sun-dried tomatoes. Perfect for breakfast, light lunch, or a satisfying snack.

Ingredients

Scale
  • 6 large egg whites (about 180 ml or 6 fl oz)
  • 2 cups fresh spinach, roughly chopped (about 60 grams)
  • ¾ cup goat cheese, crumbled (about 100 grams)
  • ½ cup sun-dried tomatoes, chopped (about 60 grams), preferably oil-packed
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs (optional, such as basil or parsley), chopped
  • Pinch of lemon zest (optional)

Instructions

  1. Preheat your oven broiler or prepare to cover the skillet.
  2. Whisk the egg whites in a mixing bowl until frothy and slightly thickened, about 1-2 minutes, without reaching stiff peaks.
  3. Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.
  4. Add chopped spinach and cook, stirring, until wilted, about 2-3 minutes.
  5. Stir in chopped sun-dried tomatoes and cook for another minute to warm through.
  6. Season the vegetable mixture with salt and freshly ground black pepper; stir to combine.
  7. Pour the whisked egg whites evenly over the sautéed vegetables in the skillet, tilting the pan to spread smoothly.
  8. Sprinkle crumbled goat cheese evenly on top.
  9. Cook over medium-low heat for 4-5 minutes without stirring until edges set and bottom is lightly golden.
  10. Transfer the skillet to the broiler or cover with a lid to finish cooking the top. Broil for 2-3 minutes until the frittata puffs up and turns lightly golden, watching carefully to avoid burning.
  11. Remove from heat and let rest for one minute. Optionally, sprinkle fresh herbs and lemon zest on top.
  12. Slice into wedges and serve warm.

Notes

If you don’t have a broiler, cover the skillet and cook on low heat for a few extra minutes to finish. Avoid overheating the pan to prevent burning. Use oil-packed sun-dried tomatoes for better flavor and moisture. Let the frittata rest after cooking for easier slicing. For a dairy-free version, substitute goat cheese with tofu or plant-based cheese.

Nutrition

Keywords: egg white frittata, spinach, goat cheese, sun-dried tomatoes, healthy breakfast, quick recipe, light lunch, gluten-free, low-carb

Find it online: https://gleefulfork.com/fluffy-egg-white-frittata-recipe-easy-homemade-spinach-goat-cheese-sun-dried-tomatoes/