Southwest Egg White Frittata
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Southwest Egg White Frittata is a scrumptiously healthy, low fat breakfast recipe. Fluffy egg whites with tender veggies and Tex-Mex seasoning, it’s sure to become a go-to breakfast!
This morning I woke up famished. I am sure it is because I happily indulged in a carb-fest right before bed. I decided I wanted a hearty breakfast that would not weigh me down. I immediately thought about an egg white frittata, southwest style.
Southwest Egg White Frittata
I just got a great deal on peppers and Roma tomatoes at our farmers market. The tomatoes are so luscious and delicious, I had to keep going back and buying more. So now, I have been having fun finding many new ways to use them.
I made Roasted Tomato Sauce, Rosemary Basil Sun Dried Tomatoes and Roasted Tomato Caprese Salad. From the fruits of those labors, there’s an amazing dinner of Penne with Sundried Tomato Pesto.
And today, a Southwestern Egg White Frittata.
With love, from our simple kitchen to yours.
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Southwestern Egg White Frittata
- olive oil spray
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/2 green pepper, diced
- 1/2 tomato, seeded and diced
- 1/2 Spanish onion, diced
- 1 clove garlic, minced
- 4 ounces lean ham
- 2 ounces light swiss
- 1 tablespoon fresh parsley, chopped
- 8 egg whites
- Preheat the oven to 350 degrees F.
- Place a 10″ oven safe skillet over medium heat, lightly mist with olive oil spray. Add onion, garlic, peppers, tomato and ham to pan, add salt and pepper to taste and cook for 4 to 7 minutes or until softened but not browned.
- I cooked mine a little longer because I was sharing with my 16 month old Munchkin. Mr W does not care for these veggies, as I am sure you remember. So, Em and I share these delicious dishes. It is nice not having to share with another adult.
- In a medium bowl, whisk the egg whites until fluffy, about 30 seconds, add the parsley and combine. As you can see I added the parsley first when I made it this time.
- Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes.
- Sprinkle the Swiss cheese over the top of the frittata.
- Transfer the skillet to the oven on the center rack and bake until set, about 10 minutes.
- Loosen edges of frittata with spatula and slide onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011.
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What a great healthified version of a classic. Love the SW flavors too!
Love all the bell peppers in there. Sean would be thrilled. I think I'll toss some extra peppers into our skillet tomorrow morning.
See you tonight!
Mmmmm that looks so delicious with that melted cheese and all those peppers!!
Thank you for visiting my blog today! I hope you have a wonderful week!
It would be difficult to leave out the yolk but with all those fresh veggies I probably wouldn't miss it.
seriously might make something like this for dinner tonight…it's almost 6pm here and you read my mind as I am looking for something delicious, simple, quick and healthy!
This is such a delicious recipe! All the veggies really add a great flavor!