An egg white frittata is a great low-sodium, low-calorie, and low-carb breakfast or brunch option. Load this frittata up with your favorite vegetables and cook it overnight in the slow cooker to wake up to an easy & healthy vegetarian breakfast.
Another cookbook recipe! This one is from my latest cookbook, The Low Sodium Slow Cooker Cookbook. Now that I’m remaking a lot of the recipes to share here on the blog, I have to admit I am very proud of the ones that made it into this book.
As with most fritattas, you can get creative with this recipe. It actually works best when you use your favorite vegetables. I used a combination of chopped fresh spinach and sliced roma tomatoes. Other suggestions include mushrooms, bell peppers, onion, etc. You can also get creative with the cheese. The original recipe in the cookbook uses shredded cheddar cheese but I substituted shredded mozzarella. I think the mozzarella went better with the spinach and tomatoes than cheddar would have. So the point is, if you have a winning veggie/cheese combo then use it.
Use the milk of your choice, I of course used almond milk. To make this vegan, use almond milk and omit the cheese. This is a great meal prep recipe! One batch of this will serve you breakfast all week.Print
- 2 cups egg whites (from approximately 10–12 eggs)
- 1 cup low-fat cheese, shredded
- 1/2 cup milk of your choice
- 1 1/2 cups vegetables, chopped
- 1 garlic clove, minced
- 1/4 cup onion, diced
- Pinch of salt & pepper
- Spray slow cooker generously with cooking spray.
- In a medium size bowl, mix together all ingredients. Pour into slow cooker.
- Cook HIGH 3-4 or LOW 6-8 or until eggs are set.
You can find full nutritional information in The Low Sodium Slow Cooker Cookbook.
Don’t forget to spray your slow cooker with cooking spray so the frittata will pull out easily. I used my 3.5-quart casserole-shaped slow cooker but any shape slow cooker that size will work.
Like this recipe? You’ll find more like this in The Low Sodium Slow Cooker Cookbook.
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