Spinach and Egg-White Frittata

QVC, Inc.
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
125 Calories
3g Fat
12g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 125
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 359mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Protein 13g
Calcium 199mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With breakfast being such an important part of the morning, the right meal choice makes all the difference. A frittata is an alternative way to feed your morning crowd from one pan. And while it may seem similar to other egg dishes, a frittata has its own niche in the egg world. 

This version is easy to prepare, plus it utilizes egg whites—no yolk required! The benefits of egg whites are an added bonus to the deliciousness of this savory recipe. Not to mention, the cherry tomatoes, spinach, and broccoli boost your frittata into overdrive. Each ingredient adds another level of color, texture, flavor, and nutrients to the dish. 

Heat up your pan and let the breakfast spectacle begin! The taste and presentation will have everyone excited to sit around the table and dig in.


  • 12 egg whites
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup frozen spinach (thawed, chopped, and drained of moisture)
  • 1 cup small broccoli florets
  • 1 clove garlic (minced)
  • 3 tablespoon fresh basil (chopped)
  • 1/2 cup Parmesan cheese (reduced fat, grated)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons low-fat sour cream

Steps to Make It

  1. Preheat frittata pan over medium heat.

  2. In a medium bowl, mix egg whites until frothy.

  3. Add cherry tomatoes, spinach, broccoli, garlic, 2 tablespoon basil, Parmesan, salt, and pepper.

  4. Add the egg mixture to the frittata pan and cook for 3 to 4 minutes until the egg whites begin to set around the edges.

  5. Loosen egg white with a rubber spatula.

  6. Flip pan and cook for an additional 3 to 4 minutes until frittata has set and is cooked through.

  7. Transfer from the pan to a plate and sprinkle with the remaining 1 tbsp basil.

  8. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.


  • It's very important to squeeze out all the excess moisture from the spinach, as you don't want to water down your frittata. Although we use low-fat sour cream–and a small amount at that–Greek yogurt can be substituted in its place. Bake single-serve frittatas in a muffin tin for a mini, freezer-friendly meal​​