Spinach, Tomato, and Egg-White Frittata

Who said eggs had to be relegated to the breakfast table? Serve them for dinner in this healthy, filling take on an Italian classic, packed with benefits from a “super” veggie – spinach.


  • 12 egg whites or about one carton of liquid egg whites
  • 1 sliced yellow onion
  • 1/2 cup of crumbled feta cheese
  • 3 cups of torn spinach
  • 1 cup of cherry tomatoes
  • 2 cloves of minced garlic
  • 1 tbsp. of fresh chopped basil
  • a little olive oil
  • salt and pepper to taste


  1. Preheat oven at 400 degrees F
  2. Toss tomatoes in small amount of olive oil and salt
  3. Spread them on a baking sheet and bake 15min.
  4. When tomatoes are done, turn oven down to 350
  5. Sauté onion – then add spinach and garlic, sauté as well
  6. Put roasted tomatoes and sautéd veggies in a glass baking dish
  7. Gently mix in basil, feta, salt and pepper
  8. Pour egg whites over the mix and bake for 15 min. or until egg whites are solid and it is done all the way through (this will depend on size and shape of the baking dish)
  9. Enjoy!

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