Mini Egg White Frittatas

Busy mornings, when I’m running short on time, breakfast needs to be quick but filling to power through the morning. Personally on busy mornings, I don’t make eggs because a) I’m short on time b) I don’t feel like dirtying a pan. I found a simple solution to enjoy eggs for busy mornings. These make-ahead mini egg white frittatas are so simple to make and breakfast is ready to go all week. This recipe is so versatile. Add whatever veggies you like!

egg white frittata RD1.jpg

Start your morning out healthy! Pair these mini egg white frittatas with some fruit and toast for a balanced breakfast.


Mini Egg White Frittatas

Makes 12 servings



3/4 cup spinach, finely diced
3/4 cup mushrooms, finely diced
1/4 cup onions, finely diced
2 1/4 cups egg whites
salt and pepper
cooking spray



1. Preheat the oven to 350 degrees F. Line a muffin pan with cooking spray.

2. Fill each muffin tin with 1 tbsp spinach, 1 tbsp mushrooms, 1 tsp onions, and sprinkle with salt and pepper.

3. Pour 3 tbsp of egg whites into each muffin tin (filling the muffin tin about 3/4 full).

4. Bake in the oven for 15 minutes.


egg white frittatas RD2.jpg

Screen shot 2014-01-20 at 10.12.48 PM.png

(nutrition facts based on calorie count – per mini frittata)






Screen shot 2013-12-17 at 5.28.33 PM.png



7 responses to “Mini Egg White Frittatas

  1. Ah, these look amazing! I remember making some sweet potato and tomato ones, definitely good served either hot or cold. And c’mon, you can’t go wrong with spinach and mushrooms either though, scrummy! 😀 x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s