Egg White Frittata with Peppers and Onions

Egg White Frittata with Peppers and Onions, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 190°C / 375°F (170°C / 340°F fan).

   Mark done

2. Whisk the egg whites with the parsley, chives and pepper until smooth and free of thick streaks.

   Mark done

3. Heat the oil in a 25 cm ovenproof frying pan over medium heat. Cook the onion and bell pepper for 5 minutes, until soft, then add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

4. Pour in the egg whites and cook for 2 minutes, until the edges start to set. Move the pan to the oven and bake for 12 minutes, until the centre is just set.

   Mark done Start 2 min timer

5. Rest for 2 minutes, then cut into wedges.

   Mark done Start 2 min timer

Notes for Getting It Right

• Check that the pan handle is ovenproof before you start; a plastic handle will not survive the oven.
• If the centre is still liquid after 12 minutes, give it 2 minutes more, and no longer.
• Use a 25 cm pan: a wider pan spreads the whites thin and dries them out.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• A slice of white toast
• Cucumber slices
• Fresh apple wedges

Leftovers and Storage

Keeps in the fridge for up to 3 days, covered. Reheat gently in a low oven or in short bursts in the microwave.

Egg White Frittata with Peppers and Onions FAQ: Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.