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Little Summer Frittata

A little summer frittata! Perfect for when you want a tasty and nourishing breakfast or want to clean your fridge out! I made these using egg whites, but you can certainly use whole eggs too!


  • 1 16 oz. egg white carton (I used Chino Valley Ranchers)
  • 1 c cherry tomatoes sliced in half
  • 1 c spinach
  • 1/2 a yellow squash
  • 1/2 an onion
  • 1 tbsp avocado oil
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1/4 -1/2 tsp salt


  • avocado
  • cilantro
  • red chili flakes
  • sea salt
  • sesame seeds

To make:

  1. preheat oven to 350 F
  2. heat cast iron skillet or nonstick pan that can go into the oven ( if you don’t have one you can use a regular pan and then once cooking a little transfer over to an oven-safe dish to finish off baking).
  3. add avocado oil and make sure the oil gets around the edges. On medium heat cook onion until translucent and then add the squash. Cook for a little and then add cherry tomatoes and spinach.
  4. Let cook for a couple of minutes and then add egg whites and the rest of the seasonings. stir well. Cook for another 2-4 minutes.
  5. transfer to the oven and let it finish baking for about 20-25 minutes.
  6. check to see of the top is nice and golden. If it is then you are set to take out of the oven.
  7. let it sit for a few minutes and then add toppings and serve.
  8. enjoy!


Thanks to Daniela from andapinchoflove for the yummy recipe!