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Thyroid-Safe Egg White Frittata

Egg whites baked with sauteed zucchini, bell pepper, and cherry tomatoes into a light, protein-forward frittata.

Ingredients

  • 6 egg whites
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup zucchini diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup onion finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons low-fat feta cheese optional
  • 1/4 teaspoon black pepper to taste
  • 1/8 teaspoon sea salt optional, light

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a non-stick skillet over medium heat.
  3. Sauté onions, zucchini, and bell peppers for 3–4 minutes until softened.
  4. Add cherry tomatoes and cook for another 2 minutes.
  5. In a bowl, whisk egg whites with pepper (and a pinch of salt if using).
  6. Pour egg whites over the vegetables in the skillet. Stir gently to distribute.
  7. Sprinkle feta cheese on top if desired.
  8. Transfer skillet to oven and bake for 10–12 minutes until egg whites are set.
  9. Remove from oven, let cool slightly, slice, and serve warm.