Spinach & Mushroom Egg White Frittata
An easy, healthy, and high-protein recipe that can be eaten for any meal of the day.
Meet your new brunch bestie: the Spinach & Mushroom Egg White Frittata, a light, fluffy, veggie-packed dish that’s basically a crustless quiche with a glow-up. This easy frittata recipe swaps traditional whole eggs for egg whites, making it a low-calorie, high-protein breakfast (or lunch…or dinner—we listen and we don’t judge…) that still delivers big flavor.
Brunch: The Real MVP
Ahhh…brunch. It’s my favorite version of breakfast. It’s that magical time where breakfast meets lunch and drinking is socially acceptable before noon. I love making brunch at home and I’m a sucker for easy one-pan meals. This skillet frittata recipe is great because it’s simple, flexible, and foolproof. It keeps cleanup minimal and maximizes the brunch vibes. The beauty of a homemade frittata? It’s flexible, forgiving, and fabulous. Got random veggies hanging out in your fridge? Toss them in. This dish is the culinary equivalent of “it’ll all work out,” and honestly—it usually does.
When you’re balancing indulgent brunch sips with something on the lighter side, this healthy egg white frittata recipe is the move because it’s vegetarian-friendly, packed with nutrient-rich greens, and lower in fat thanks to egg whites. And the best part? Using liquid egg whites makes this recipe even easier!
If you’re looking for a quick vegetarian brunch recipe, a healthy egg breakfast, or just a new go-to for your skillet, this Spinach & Mushroom Egg White Frittata checks all the boxes. It’s fresh. It’s fluffy. It’s fabulously fuss-free. Now go grab your cast iron skillet…brunch is calling.
Key Ingredients for Spinach & Mushroom Egg White Frittata
- Veggies (spinach, mushrooms, & red onions) – this recipe calls for spinach, mushrooms, and onions but you can substitute for any vegetable you want!
- Liquid egg whites – if manually separating your egg whites from the yolk, you will need about 8 large eggs. This dish can also be made with the whole egg.
- Feta cheese – or any cheese will work. Pick your favorite!
How to Make Spinach & Mushroom Egg White Frittata
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when you need it.
- Melt the butter: In a large oven-safe skillet (cast iron works beautifully), melt the butter over medium heat.
- Cook the mushrooms: Add the mushrooms and sauté for about 2 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Add aromatics: Stir in the garlic and red onion. Cook for 1–2 minutes, until fragrant and slightly tender.
- Wilt the spinach: Add the spinach and cook for about 1 minute, just until wilted and evenly combined with the vegetables.
- Add the egg whites: Pour the liquid egg whites into the skillet. Let them cook gently for 3–4 minutes, stirring lightly every minute or so, until they begin to set but are still slightly runny on top.
- Add the feta: Sprinkle the feta cheese evenly over the partially set egg whites.
- Bake: Transfer the skillet to the oven and bake for 10 minutes, until the egg whites are mostly cooked through and the feta begins to soften and melt.
- Broil for finish: Switch the oven to broil and cook for 1–2 minutes, until the top is lightly golden and slightly browned to your liking.
- Rest and serve: Remove from the oven and let sit for a few minutes. Garnish with more feta cheese, red onions, or basil. Slice, serve, and enjoy!
What to Serve with Spinach & Mushroom Egg White Frittata
This spinach mushroom frittata is a star all on its own, but if you’re building a full brunch spread:
- Pair with a fresh arugula salad or spring greens
- Add toasted sourdough or a slice of avocado toast
- Pour yourself a mimosa (optional, but highly encouraged)
Spinach & Mushroom Egg White Frittata
Ingredients
- 2 tbsp Butter
- 3 cups Spinach
- 1 cup Mushrooms sliced
- 3 cloves Garlic minced
- ½ Red Onion (or a whole shallot)*
- 16 oz Liquid Egg Whites
- ½ cup Feta Cheese crumbles
- Salt + Pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when you need it.
- Melt the butter: In a large oven-safe skillet (cast iron works beautifully), melt the butter over medium heat.
- Cook the mushrooms: Add the mushrooms and sauté for about 2 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Add aromatics: Stir in the garlic and red onion. Cook for 1–2 minutes, until fragrant and slightly tender.
- Wilt the spinach: Add the spinach and cook for about 1 minute, just until wilted and evenly combined with the vegetables.
- Add the egg whites: Pour the liquid egg whites into the skillet. Let them cook gently for 3–4 minutes, stirring lightly every minute or so, until they begin to set but are still slightly runny on top.
- Add the feta: Sprinkle the feta cheese evenly over the partially set egg whites.
- Bake: Transfer the skillet to the oven and bake for 10 minutes, until the egg whites are mostly cooked through and the feta begins to soften and melt.
- Broil for finish: Switch the oven to broil and cook for 1–2 minutes, until the top is lightly golden and slightly browned to your liking.
- Rest and serve: Remove from the oven and let sit for a few minutes. Slice, serve, and enjoy!
