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Egg-White Breakfast Frittata

Course Breakfast
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4


  • 1 small russet potato, peeled and cut into 1/2-inch dice
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large egg whites
  • 1 cup cherry tomatoes, halved, divided
  • 1/4 cup chopped fresh spinach
  • 3 half & half
  • 2 chopped fresh parsley, divided
  • 1 chopped fresh chives
  • 1/4 cup crumbled feta


  • Select preset program of Preheat to preheat the air fryer.
  • Cook potatoes in salted boiling water until tender, about 8 to 10 minutes; drain and set
  • Grease a 9- or 10-inch-round baking dish with olive oil cooking spray.
  • Combine eggs, cooked potatoes, 1/2 cup tomatoes, spinach, half & half, 1 tablespoon parsley and chives in a large bowl. Season with salt and pepper.
  • Pour mixture into prepared baking dish.
  • Set temperature to 325°F/160°C and time to 12 to 16 minutes, then press Start/Stop to cook, until eggs are set.
  • Garnish with remaining tomatoes, remaining parsley and feta.
  • Tip: Frittata can be made 2 hours in advance of serving. Reheat at 375°F/190°C for 4 minutes until warmed through.