Description
This baked egg white frittata is light, fluffy, and full of flavor thanks to mozzarella, fresh basil, and juicy Roma tomatoes. It’s perfect for meal prep, brunch, or a light dinner.
Ingredients
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5 large eggs
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5 large egg whites
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1 cup milk
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1 cup shredded mozzarella cheese
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2 tablespoons fresh basil, sliced and packed
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1 teaspoon garlic salt
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1/4 teaspoon black pepper
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1–2 Roma tomatoes, thinly sliced
Instructions
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Preheat oven to 350°F (175°C) and grease a 9-inch pie plate or 8-inch square baking pan.
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In a large bowl, whisk together eggs, egg whites, and milk until smooth.
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Stir in mozzarella, basil, garlic salt, and black pepper.
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Pour the mixture into the prepared pan.
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Top with tomato slices and more basil, if desired.
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Bake for 45 minutes, or until the center is set and the top is golden.
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Let cool for 5–10 minutes before slicing and serving.
Notes
You can customize the frittata by adding sautéed vegetables like mushrooms, bell peppers, or spinach. For extra crispiness, broil for 2–3 minutes at the end.You can customize the frittata by adding sautéed vegetables like mushrooms, bell peppers, or spinach. For extra crispiness, broil for 2–3 minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Main
- Method: Baking
- Cuisine: American, Mediterranean-inspired