Baked Egg White Frittata with Mozzarella and Tomato

There’s something about the smell of a frittata baking in the oven that just makes a home feel warm and inviting. It’s that perfect balance between cozy and fresh, comfort food and light fare. If you’ve ever found yourself staring into your fridge on a Saturday morning wondering what to whip up for breakfast—or even dinner—that’s hearty, healthy, and comes together without a ton of fuss, this baked egg white frittata might be exactly what you need.

Now, let’s talk about what makes this particular frittata a standout. It’s built around the humble egg, but we’re dialing it up with the use of both whole eggs and egg whites to strike a beautiful balance of richness and lightness. Then there’s the mozzarella cheese, which melts into creamy, gooey ribbons throughout the bake. Fresh basil comes in with a hit of bright, herbaceous flavor that makes the whole dish feel vibrant and intentional. And finally, those thin slices of Roma tomato on top not only look stunning but add a gentle acidity and natural sweetness that ties everything together.

What’s especially great about this recipe is how incredibly simple it is to prepare. You don’t need any fancy tools or ingredients, and you won’t have to stand over a stove for 30 minutes either. Everything comes together in one bowl, gets poured into a pan, and then it’s off to the oven while you sit back and wait for the magic to happen.

Personally, I love making this frittata on lazy Sunday mornings, especially when I want to feel like I’m putting effort into breakfast without actually having to work too hard. It’s also a lifesaver on weeknights when dinner needs to be on the table fast but still feel nourishing and satisfying. Over time, it’s become one of those go-to recipes that I make again and again—not just because it’s easy, but because it’s seriously delicious every single time.

Whether you’re cooking for yourself, feeding a family, or entertaining a few brunch guests, this baked egg white frittata delivers every time. So let’s dive in, shall we?

Why You’ll Love This Recipe

There are so many reasons to fall head over heels for this frittata. First and foremost, it’s incredibly easy to make. Whether you’re a seasoned cook or just beginning to find your way in the kitchen, this recipe is foolproof. It doesn’t require any special skills, and it doesn’t demand constant attention. Just a bit of whisking, a bit of chopping, and into the oven it goes.

Beyond ease, this dish is packed with flavor. Mozzarella cheese melts beautifully into the egg mixture, giving every bite that subtle, creamy cheesiness that feels indulgent but not overwhelming. Fresh basil offers a peppery, slightly sweet punch that elevates the whole dish. Garlic salt brings a hint of savory depth, and black pepper adds just the right touch of heat. The thinly sliced Roma tomatoes on top bake into soft, slightly caramelized rounds that add both texture and visual appeal.

Another reason to love this recipe is its versatility. While it shines at breakfast or brunch, it’s just as suitable for lunch or dinner. Serve it warm with a side salad or some roasted vegetables, and you’ve got a full, balanced meal. Plus, it’s an excellent option for meal prep. Make it once, and you’ll have slices ready to grab-and-go throughout the week.

If you’re watching what you eat, you’ll be glad to know this frittata is on the lighter side. With a blend of egg whites and whole eggs, you get the protein and richness without going overboard on calories or cholesterol. It’s hearty but doesn’t sit heavy, and it’s satisfying without being overindulgent.

Lastly, this recipe is a total crowd-pleaser. Even picky eaters will appreciate the mild, comforting flavors, and it’s naturally gluten-free. It can also be easily adapted to suit different dietary needs or preferences, which we’ll get into later. So whether you’re cooking for one or feeding a crowd, this baked egg white frittata has you covered.

Health Benefits

One of the best things about this baked egg white frittata is how it blends comfort with nutrition. It’s a wholesome dish that tastes indulgent, but behind the scenes, it’s doing a lot of good for your body too.

Let’s start with the eggs. By using a combination of whole eggs and egg whites, you’re getting the best of both worlds. Whole eggs are packed with high-quality protein, essential fatty acids, and important nutrients like vitamin D, vitamin B12, and choline. Meanwhile, egg whites are virtually fat-free but still rich in protein, making them perfect for those looking to cut back on calories while still feeling full and energized.

Mozzarella cheese, although rich, is actually one of the lower-fat cheeses available. It contributes calcium, which supports bone health, and also provides a bit of additional protein to help you stay satisfied longer. When eaten in moderation, cheese can absolutely be part of a balanced diet.

Now let’s talk basil. Fresh basil is not only fragrant and delicious, but it also offers anti-inflammatory properties and is rich in antioxidants. These compounds help combat oxidative stress in the body and support overall health.

Garlic salt doesn’t just add flavor—it also brings in the benefits of garlic, which is known for its immune-boosting properties and potential heart health benefits. Just be mindful of sodium content if you’re watching your salt intake.

Tomatoes are another quiet powerhouse in this dish. They’re high in vitamin C, potassium, folate, and lycopene, a plant compound known for its antioxidant properties and potential role in reducing the risk of heart disease and cancer. When tomatoes are cooked, the lycopene becomes even more bioavailable, which means your body can absorb and use it more effectively.

All in all, this baked egg white frittata is more than just a tasty dish. It’s a nourishing, nutrient-packed option that fits beautifully into a healthy lifestyle. Whether you’re looking to eat cleaner, lose weight, or simply feel better in your day-to-day, this recipe is a step in the right direction.

Preparation Time, Servings, and Nutritional Information

One of the biggest selling points of this recipe is how incredibly quick and simple it is to prepare. From start to finish, you’re looking at under an hour, and most of that time is completely hands-off. This makes it ideal for those hectic mornings or weeknights when time is limited, but you still want to put something homemade on the table.

Preparation Time:

• Prep Time: 10 minutes
• Bake Time: 45 minutes
• Cooling Time: 5–10 minutes
• Total Time: Approximately 60 minutes

Servings:

This recipe comfortably serves 6 to 8 people, depending on how generous you are with your portions. For a main dish serving, you’ll probably get six good-sized slices. If you’re serving it as part of a larger brunch spread, you could easily stretch it to eight.

Nutritional Information (per serving, based on 6 servings):

• Calories: 160
• Protein: 15g
• Fat: 8g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 2g
• Cholesterol: 160mg
• Sodium: 360mg

These numbers make this frittata a high-protein, low-carb option that fits well into many different diets, including low-carb, high-protein, and keto-friendly (with adjustments). It’s also naturally gluten-free, which is a bonus if you or someone in your household is sensitive to gluten.

If you’re meal prepping or keeping an eye on your macronutrients, this recipe is easy to plug into most fitness or nutrition tracking apps. Plus, because the ingredients are all whole foods, you’re getting clean energy without additives or preservatives.

Whether you’re counting calories, trying to eat more protein, or just want a feel-good meal that’s as nourishing as it is satisfying, this baked egg white frittata checks all the boxes.

Ingredients List

Before we dive into the step-by-step cooking instructions, let’s go over the ingredient list. Everything in this recipe is easy to find at any grocery store, and you might even have most of it in your kitchen already. Each ingredient plays a key role, so let’s break it down.

Here’s what you’ll need:

• 5 large eggs – Whole eggs bring richness, structure, and that golden color. They’re also full of protein, healthy fats, and essential nutrients like vitamin D and choline.
• 5 large egg whites – These help lighten the dish and boost the protein content without adding extra fat or cholesterol. They also help the frittata puff up slightly in the oven.
• 1 cup milk – You can use any milk you like, though whole or 2% will add the most creaminess. Milk helps create a silky texture and prevents the frittata from drying out.
• 1 cup shredded mozzarella cheese – Mozzarella melts beautifully and adds that gooey, cheesy goodness we all crave. Plus, it brings in extra calcium and protein.
• 2 tablespoons fresh basil, sliced and packed – This fresh herb adds brightness and depth. Its slightly sweet, peppery flavor cuts through the richness of the eggs and cheese.
• 1 teaspoon garlic salt – This seasoning brings savory flavor with a hint of garlic. It also saves time since it combines two seasonings in one.
• 1/4 teaspoon black pepper – Just enough to add a subtle kick and balance the flavors.
• 1–2 Roma tomatoes, thinly sliced – These not only make the top of the frittata look gorgeous, but they also add a burst of freshness and a slight acidity that balances the richness of the eggs and cheese.

Optional Add-ins:

• Extra basil for garnish
• A pinch of red chili flakes for a spicy twist
• Diced vegetables like spinach, bell peppers, or mushrooms if you want to bulk it up

Step-By-Step Cooking Instructions

Now that we’ve covered all the essential details, it’s time to roll up our sleeves and start cooking. Don’t worry—this baked egg white frittata is incredibly easy to pull together, and I’ll guide you through every step of the process. Whether this is your first time making a frittata or you’re already familiar with the method, you’ll find this approach foolproof and rewarding.

Step 1: Preheat Your Oven

Before doing anything else, preheat your oven to 350°F (175°C). Starting with a fully preheated oven ensures your frittata bakes evenly and sets correctly. It’s tempting to skip this step or rush it, but trust me—giving your oven a head start makes a big difference in the final texture of your dish.

While the oven is heating up, take this time to prepare your baking dish. You can use a 9-inch pie plate or an 8-inch square baking pan. Either one will work well, as long as it’s oven-safe and deep enough to hold your mixture. Grease it lightly with olive oil or a non-stick cooking spray, making sure to coat the bottom and sides evenly. This will help your frittata release easily after baking and prevent sticking.

Step 2: Prepare the Egg Mixture

Now let’s move on to the base of the dish. In a large mixing bowl, crack 5 whole eggs and separate 5 additional egg whites. If you’re not comfortable separating egg whites by hand, you can use an egg separator, or gently crack the egg and pass the yolk between the shell halves until the white drips into the bowl below.

Once your eggs are in the bowl, add 1 cup of milk. This is where you can use what you have on hand—whole milk for richness, or a lighter version like 2% or even unsweetened almond milk if you prefer a dairy-free or lower-calorie option.

Step 3: Add the Flavor Boosters

After whisking the eggs and milk together until smooth and fully combined, stir in 1 cup of shredded mozzarella cheese. This is the creamy, melty magic that pulls everything together. You’ll want to fold it in gently so it doesn’t clump.

Next, add 2 tablespoons of fresh basil, thinly sliced. The best way to prep your basil is to stack a few leaves, roll them tightly into a log, and then slice them into thin ribbons—a technique called chiffonade. Fresh basil brings a vibrant, aromatic element that balances the richness of the eggs and cheese.

Now, it’s time to season. Sprinkle in 1 teaspoon of garlic salt and 1/4 teaspoon of freshly ground black pepper. Give everything a final whisk to ensure the seasoning is evenly distributed throughout the mixture. If you’re using any optional add-ins, like diced bell peppers, chopped spinach, or mushrooms, fold them in at this stage as well.

Step 4: Pour the Mixture into the Pan

With your egg mixture fully combined, pour it gently into your prepared baking dish. Use a spatula to make sure everything is evenly spread and that the cheese and herbs are distributed throughout the dish. You want a smooth, even surface to ensure it bakes uniformly.

At this point, it’s already looking like something special, but we’re going to take it one step further.

Step 5: Add the Tomato Topping

Slice 1 to 2 Roma tomatoes into thin rounds—about 1/4 inch thick. Carefully lay the tomato slices over the top of the frittata mixture. You can create a circular pattern if using a pie plate or line them up in neat rows if using a square pan. Not only does this look beautiful once baked, but the tomatoes also add a hint of acidity and a soft, almost roasted texture that perfectly complements the rest of the ingredients.

If you’d like, you can add a few extra basil ribbons on top for an extra burst of flavor and a pretty presentation.

Step 6: Bake Until Set

Place the dish in your preheated 350°F oven and set a timer for 45 minutes. You’ll know it’s ready when the center is just set—meaning it no longer jiggles when you gently shake the dish—and the top has turned a light golden color.

If you notice the top browning too quickly before the center is fully cooked, you can tent the dish with foil during the last 10–15 minutes of baking to prevent over-browning. Ovens can vary, so if it needs an extra 5 minutes or so to fully set, don’t be afraid to give it a bit more time.

A toothpick inserted into the center should come out clean or with just a tiny bit of moisture clinging to it. That’s your sign that it’s perfectly cooked.

Step 7: Cool and Slice

Once baked, remove the frittata from the oven and let it cool for about 5 to 10 minutes. This rest time allows the structure to set and makes it easier to slice without falling apart. The flavors also mellow and meld beautifully during this short cooling period.

Use a sharp knife to slice the frittata into wedges (if using a round pie plate) or squares (if using a square baking pan). Serve it warm, or let it cool completely and serve at room temperature—it’s delicious both ways.

Optional Step: Broil for a Crisp Top

If you love a bit of extra color and texture on the top of your frittata, you can place it under the broiler for 2–3 minutes after baking. Just keep a close eye on it to prevent burning. This step will give your tomatoes a slightly roasted, caramelized edge and a bit more depth of flavor.

Recap of Cooking Steps:

1. Preheat your oven to 350°F (175°C) and grease your baking dish.
2. In a large bowl, whisk together 5 whole eggs, 5 egg whites, and 1 cup of milk until smooth.
3. Stir in 1 cup shredded mozzarella, 2 tablespoons fresh basil, 1 teaspoon garlic salt, and 1/4 teaspoon black pepper.
4. Pour the mixture into your prepared pan and smooth the top.
5. Arrange sliced Roma tomatoes on top, and add extra basil if desired.
6. Bake for 45 minutes or until the center is set and the top is golden.
7. Let cool slightly, then slice and serve.

That’s it. A gorgeous, satisfying, and nutritious frittata—no flipping, no fuss, just delicious results every single time. You’ll love how easy it is to make, how flexible it is to customize, and how reliably it impresses anyone lucky enough to share it with you.

How to Serve

One of the best things about this baked egg white frittata is just how versatile it is when it comes to serving. Whether you’re plating it for a leisurely weekend brunch or slicing it up for quick weekday lunches, this dish adapts beautifully to the occasion. Its light yet filling nature makes it a go-to option for any meal of the day.

If you’re serving it for breakfast or brunch, you can keep it classic by pairing it with a slice of toasted whole grain bread or a warm, fluffy biscuit. Add some fresh fruit on the side—think sliced melon, berries, or even a citrus salad—and you’ve got a colorful, well-balanced morning meal that looks as lovely as it tastes. A dollop of plain Greek yogurt or a little drizzle of hot sauce on the side can also add something special to the plate, depending on your preferences.

For a light lunch, serve a generous slice of the frittata alongside a simple green salad. A mix of arugula, baby spinach, or spring greens with a lemon vinaigrette works really well. The acidity of the dressing cuts through the richness of the eggs and cheese, keeping everything light and bright. You could also add a handful of roasted chickpeas or some sliced avocado for a bit more substance.

As a dinner option, this frittata shines next to heartier sides like roasted vegetables, sautéed greens, or even a grain salad made with quinoa or farro. The egg-based nature of the dish means it pairs nicely with almost any vegetable you like—zucchini, bell peppers, asparagus, or mushrooms would all work well.

It also makes a great addition to a brunch spread when entertaining. Set it out next to a bowl of fresh fruit, a batch of mini muffins, or some roasted potatoes, and you’ve got a beautiful and complete meal that satisfies a crowd without a lot of extra work.

No matter how you serve it, the key is to keep it fresh and simple. This dish is full of flavor and texture on its own, so it doesn’t need much to shine.

Pairing Suggestions

Pairing your frittata with the right sides, drinks, and accompaniments can take the entire meal to the next level. Because the baked egg white frittata is light, creamy, and full of herbaceous and cheesy notes, the best pairings are those that contrast or complement its flavors and textures without overpowering them.

Starting with side dishes, you really can’t go wrong with roasted or sautéed vegetables. Consider pairing it with garlic-roasted asparagus, crispy roasted potatoes, or a simple medley of zucchini, bell peppers, and mushrooms. These bring a savory depth that balances the lightness of the eggs. A chilled couscous or quinoa salad with chopped cucumbers, cherry tomatoes, and a lemon dressing adds a refreshing contrast that works well with the basil and mozzarella.

For a more filling brunch or lunch plate, consider adding whole grain toast, crusty bread, or a soft pita on the side. These offer a nice contrast in texture and can help mop up any of the cheesy, herby egg goodness. You can even spread a little hummus or herbed yogurt on the bread for extra flavor.

If you’re looking for beverage pairings, this dish pairs beautifully with a variety of non-alcoholic options. Freshly brewed herbal teas, such as mint or chamomile, provide a gentle, soothing counterpoint. For something a little livelier, try a sparkling water with lemon or cucumber slices. A fresh-squeezed juice—especially something citrus-based like orange, grapefruit, or a green juice with apple and ginger—adds a bright pop of acidity that plays well with the creamy mozzarella and eggs.

If you’re planning a more celebratory brunch, a mocktail made with sparkling apple cider or pomegranate juice, garnished with fresh herbs or citrus, adds a festive touch without needing to rely on alcoholic options.

Lastly, this frittata also pairs well with dips and spreads if you’re turning it into part of a larger meal or brunch buffet. A tangy yogurt dip with herbs, a mild salsa, or even a roasted red pepper spread offers additional layers of flavor that your guests will love exploring.

No matter how you choose to round out your plate, keep the flavors bright, fresh, and simple to let the frittata take center stage.

Storage, Freezing & Reheating Instructions

Another huge benefit of this frittata recipe is how well it keeps. It’s a fantastic make-ahead dish that you can store for days or even freeze for future meals without compromising on flavor or texture.

Storing in the Fridge

If you’ve got leftovers or you’re intentionally meal-prepping, you’ll be happy to know this frittata stores beautifully in the refrigerator. Allow the baked frittata to cool completely before storing. Once cooled, cut it into slices or squares and transfer them into an airtight container. You can layer parchment paper between slices if you’re stacking them to prevent sticking. Stored this way, the frittata will stay fresh in the fridge for up to 4 days.

For best results, make sure your container seals tightly to maintain moisture and prevent the dish from absorbing other odors in the fridge.

Freezing Instructions

Yes, this frittata can be frozen, making it an ideal meal prep solution for busy weeks. After baking and cooling, slice the frittata into individual portions. Wrap each slice tightly in plastic wrap or foil to prevent freezer burn, then place the wrapped pieces in a freezer-safe zip-top bag or airtight container.

You can store the frittata in the freezer for up to 3 months. Just remember to label your container with the date so you can keep track.

Reheating Tips

When you’re ready to reheat a refrigerated or frozen slice, there are a few different options depending on your preference and how much time you have.

For refrigerated slices:

• Microwave: Heat on medium power for 1–2 minutes until warmed through. Cover with a damp paper towel to keep it from drying out.
• Oven: Preheat your oven to 350°F and place slices on a baking sheet. Cover loosely with foil and heat for 10–12 minutes.

For frozen slices:

• Thaw overnight in the fridge before reheating as above, or
• Reheat directly from frozen by placing the slice in a 350°F oven for about 20–25 minutes, covered with foil.

Avoid reheating this dish more than once, as that can affect both the texture and flavor. Reheat only what you plan to eat that day for the best results.

Whether you’re grabbing a quick weekday breakfast or building a beautiful brunch plate on a Sunday morning, having this frittata ready to go in your fridge or freezer makes healthy eating not just possible, but genuinely enjoyable.

Common Mistakes to Avoid

Even with a recipe as straightforward as this baked egg white frittata, there are a few common pitfalls that can trip up even the most seasoned home cooks. Fortunately, most of these mistakes are easy to avoid once you know what to watch for.

1. Using Too Much Liquid

While milk adds creaminess to the frittata, using more than the recipe calls for can result in a watery, rubbery texture. Stick to the recommended amount—1 cup is plenty. If you’re tempted to use a dairy alternative, make sure it’s unsweetened and doesn’t contain thickeners or stabilizers that might affect the bake.

2. Not Whisking the Eggs Thoroughly

Under-whisked eggs can lead to uneven cooking and texture. Make sure to whisk until the egg whites, yolks, and milk are fully combined and slightly frothy. This helps incorporate a little air, giving you a lighter, fluffier result.

3. Skipping the Preheat

It might seem like a small detail, but not preheating your oven can throw off the entire bake. The frittata needs that consistent heat from the start to set properly and cook evenly. Always wait until the oven reaches 350°F before placing your dish inside.

4. Overbaking

It can be tempting to leave the frittata in the oven “just in case,” but overbaking will lead to a dry and rubbery texture. Start checking at the 40-minute mark. The center should be just set and not jiggly. A toothpick inserted should come out mostly clean.

5. Using Too Many Wet Ingredients

While tomatoes and add-ins like mushrooms or spinach are great, they also hold a lot of moisture. If you’re using watery vegetables, be sure to sauté them first or pat them dry to avoid a soggy center.

By keeping these common mistakes in mind, you’ll ensure your baked egg white frittata turns out tender, flavorful, and perfectly set every time.

Pro Tips

Want to take your baked egg white frittata from good to absolutely incredible? These tried-and-true pro tips will help you perfect the texture, enhance the flavor, and make your cooking process even smoother. With just a few thoughtful tweaks and techniques, you’ll turn this simple dish into something that tastes like it came straight from a cozy brunch café.

1. Drain Extra Moisture from Add-Ins

If you decide to mix in vegetables like spinach, mushrooms, or zucchini, make sure to cook and drain them first. These vegetables release a lot of water during baking, which can make your frittata soggy or prevent it from setting properly. A quick sauté with a pinch of salt not only helps reduce moisture but also deepens the flavor.

2. Use Fresh Herbs for Best Flavor

Fresh basil is a standout in this recipe because of its aromatic, slightly sweet flavor. To really make it shine, slice it just before adding it to your mixture. If you have extra fresh herbs on hand—like parsley, thyme, or chives—feel free to mix those in as well. Just remember, fresh herbs are more delicate and should be added at the end, while dried herbs can go into the base mixture early on.

3. Let the Frittata Rest Before Slicing

It might be tempting to dig in right away, but allowing your frittata to rest for at least 5–10 minutes after baking helps it finish setting and makes slicing easier. During this time, the eggs firm up slightly and any residual moisture redistributes, leading to a cleaner, neater slice.

4. Shred Your Own Cheese

While it’s tempting to buy pre-shredded mozzarella, freshly shredded cheese melts better and has a purer flavor. Pre-shredded varieties are often coated with anti-caking agents that can affect texture and melting. It takes just a minute to shred your own cheese, and the payoff is worth it.

5. Use Room Temperature Eggs and Milk

Bringing your eggs and milk to room temperature before mixing can make a big difference in the final texture. Cold ingredients can cause the mixture to bake unevenly and may result in a rubbery consistency. Let your eggs and milk sit out for about 20 minutes before you start cooking.

6. Add a Crispy Top with Broiling

If you’re a fan of texture, finish your frittata under the broiler for the last 2–3 minutes of baking. This creates a slightly golden, crispy top that adds just a touch of contrast to the soft, creamy interior.

7. Double the Recipe for a Crowd

This frittata is easily scalable. If you’re feeding a larger group, double the recipe and bake it in a 9×13-inch baking dish. Just be sure to increase the bake time slightly—start checking around the 50-minute mark and continue baking until the center is set.

With these pro tips in your back pocket, you’ll not only make a perfect frittata every time, but you’ll also impress your family, friends, and even yourself with how flavorful and beautifully textured it turns out.

Frequently Asked Questions (FAQs)

Even simple recipes can spark a few questions along the way. Here are answers to some of the most common questions people ask when making a baked egg white frittata.

Can I use all egg whites instead of a mix of eggs and egg whites?

Yes, you can. If you want to reduce fat and cholesterol even further, feel free to use all egg whites. Replace each whole egg with two egg whites, so you’d need a total of 15 egg whites for this recipe. Keep in mind, the texture may be slightly lighter and less rich, but still delicious.

What kind of milk works best?

You can use whole milk, 2%, or even dairy-free options like unsweetened almond, oat, or soy milk. For the creamiest result, stick with whole or 2% milk. If using a dairy-free alternative, make sure it’s unflavored and unsweetened to avoid unwanted sweetness in your savory dish.

Can I make this ahead of time?

Absolutely. You can bake the frittata the day before, let it cool, and store it in the fridge overnight. Simply reheat slices in the microwave or oven the next day. It’s a great make-ahead option for meal prep, brunch gatherings, or busy weekday mornings.

What other vegetables can I add?

This recipe is super flexible. Feel free to add diced bell peppers, mushrooms, spinach, zucchini, or even cooked broccoli. Just remember to cook and drain your vegetables before adding them to avoid excess moisture.

Can I freeze it?

Yes, and it freezes really well. Let it cool completely, slice into portions, and wrap each piece in foil or plastic wrap. Store in a freezer-safe bag or container for up to 3 months. Reheat in the oven or microwave when ready to enjoy.

What’s the best way to reheat leftovers?

For the best texture, reheat slices in the oven at 350°F for about 10–12 minutes. You can also microwave it for 1–2 minutes on medium power, but using the oven helps maintain the structure and flavor better.

Can I use dried basil instead of fresh?

You can, but fresh basil brings a brighter, more vibrant flavor. If using dried basil, reduce the quantity to 2 teaspoons, since dried herbs are more concentrated. You might also want to add a bit of fresh parsley or chives to mimic that fresh herbaceous note.

Is it okay to use pre-shredded cheese?

You can, but for the best melt and flavor, shred your own mozzarella. Pre-shredded cheese often contains anti-caking agents that can affect the texture when melted.

Can I make this in muffin tins?

Yes! This recipe works wonderfully as mini frittatas. Pour the egg mixture into a greased muffin tin, filling each cup about 3/4 full. Bake at 350°F for about 20–25 minutes or until set. These are great for on-the-go breakfasts or portion control.

What should I serve it with?

It’s very versatile. Pair it with a side salad, roasted vegetables, or toast for a balanced meal. For breakfast, it’s great with fruit, yogurt, or breakfast potatoes.

Conclusion & Call to Action

This baked egg white frittata with mozzarella and tomato is truly a dish that checks all the boxes. It’s simple, satisfying, nutritious, and endlessly versatile. Whether you’re cooking for one or planning a brunch for friends and family, this recipe delivers every single time.

It comes together quickly with just a handful of wholesome ingredients—eggs, milk, cheese, basil, and tomatoes—but the final result is anything but basic. From the creamy, cheesy interior to the vibrant tomatoes and fresh herbs, every bite feels balanced and thoughtfully put together. It’s one of those recipes that looks impressive on the plate but is surprisingly easy to pull off, making it perfect for both everyday meals and special occasions.

What I love most about this frittata is how adaptable it is. Want to keep it vegetarian? Done. Need to meal prep for the week? No problem. Looking for a dish that’s gluten-free, high in protein, and low in carbs? This one’s got you covered. And because it stores and reheats beautifully, you can enjoy it for days with minimal effort.

I hope this recipe becomes a staple in your kitchen like it has in mine. Whether you’re serving it fresh out of the oven or grabbing a slice from the fridge for a quick breakfast, you’ll love how it tastes and how good it makes you feel.

So go ahead—grab your eggs, your cheese, and your favorite herbs, and give this baked egg white frittata a try. When you do, I’d love to hear how it turns out. Share your experience in the comments, and if you post a photo of your delicious creation, tag me so I can celebrate your kitchen win with you. Happy cooking!

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