Egg White and Vegetable Frittata [Food Processor Attachment]

A frittata is a perfect dish for an Easter or Mother's Day brunch. We take the traditional recipe and give it a spin with egg whites. Bake in a simple pie crust dough and this easily turns into a quiche.

Total Time1 Hour 5 Minutes
Yield
12 servings
DifficultySimple

Dietary Interests

Vegetarian, Gluten-Free, Keto Friendly, Mediterranean, Heart Friendly, Diabetes Friendly, Nutritarian

Manage Preferences

Submitted by

Vitamix

Ingredients

2 cups 480 ml egg whites, about 12 eggs
¾ cup 180 ml oat milk [or alternative milk]
1 150 g yellow bell pepper, quartered, seeded
1 small 100 g red onion, quartered
1 small 175 g zucchini, chunked
2 200 g roma tomatoes, quartered
10 200 g red potatoes
½ cup 85 g manchego cheese [or optional], cut into chunks

1. Preheat oven to 350°F (175°C). Spray a rectangular casserole dish with non-stick spray and set aside.
2. Fit the Food Processor with the Multi-Use Blade. Place all ingredients into the Vitamix container in the order listed and secure the lid. Pulse 8 to 10 times, until evenly chopped or desired consistency is reached.
3. Pour into prepared casserole dish and spread to ensure the mixture is evenly distributed. Season with salt and pepper if desired. Place in preheated oven and bake for 45 – 60 minutes.