Egg White Frittata

In my idiocy I purchased a dozen eggs last week not realizing I already had 10 eggs in the fridge. Generally I go through about 4 eggs a week but I didn’t want to have a ton of them just hanging out in my fridge so I decided why not make a frittata. I really wanted to make a quiche but my girlfriend isn’t a fan of the crust. (I know, I know I don’t know why I’m still with her…..)

This is actually a really simple recipe that can be prepped the night before to allow for a quick breakfast the next morning. Just dice up all the veggies and store them in the fridge, the next morning all you need to do is mix and bake the whole thing.

Note: These proportions are for an 8 inch skillet and was just enough food for 2 adult



  • 6 eggs (2 whole eggs, 4 whites) beaten lightly
  • 4 spears of asparagus cut on the bias
  • ½ a red bell pepper diced
  • 2 cloves garlic minced
  • 3 scallions cut on the bias
  • 4 white or cremini or baby bella mushrooms diced (all of these are actually the same mushroom just in different stages of development
  • Goat cheese
  • Crushed red pepper


  1. Pre-heat the oven to 350°F. Turn your stove to medium and in an oven safe pan  (I use cast iron) heat 2 pats of butter. When the butter has melted spread it around the pan to make sure the interior of the pan is fully coated. Then add the vegetables and cook until lightly brown. Season the veggies with salt (be careful the goat cheese is also pretty salty), pepper and the crush red pepper.
  2. Once the veggies are almost soft add the egg mixture over the top. Before the egg mixture has settled add the goat cheese.
  3. Let it all cook for about 2 min until the bottom of the mixture seems to have almost set then place the mixture uncovered in the oven.
  4. Bake for about 6min or until the eggs have reached your desired level of firmness.