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5 from 1 vote

Vegetable Egg White Frittata with Harissa

Use your leftover egg whites from baking or cooking to make a spicy Vegetable Egg White Frittata with Harissa that is light, healthy, and delicious.
Servings 8
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins


  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon pepper
  • 1 cup cherry tomatoes
  • 1.5 cups coarsely chopped asparagus
  • 2 tablespoons butter
  • 1 clove garlic minced or crushed
  • 2 cups baby arugula
  • 12 egg whites
  • 1/2 shredded sharp cheddar cheese
  • 1/2 cup sliced Bergamino di Bufala mozzarella, burrata, or any cheese you prefer
  • harissa to taste
  • Favorite crusty bread


  • Preheat oven to 350 degrees Fahrenheit.
  • Mix together the olive oil, salt and pepper, tomatoes, and asparagus and mix until all the veggies are coated. Spread out on a foil-lined baking sheet and roast in the oven until the tomatoes are shriveled, about 10 minutes. Broil the veggies for 5 minutes, getting some of the tomatoes a little blistered.
  • Melt the butter in a nonstick skillet on medium-high heat. Add the garlic and arugula and cook for 2 minutes until it's wilted. Transfer to a bowl.
  • Whisk the eggs. Reheat the skillet on medium-low heat. Pour the eggs into the skillet and spoon the roasted tomatoes, asparagus, and arugula on top. Sprinkle with the extra-sharp cheddar cheese and dot with the sliced cheese and harissa (to your own personal taste and heat tolerance).
  • Cook until the edges have set (about 5 to 6 minutes). Transfer to the oven and bake 20 minutes or until cooked through.
  • Broil for 5 minutes, crisping and making the top crusty. Take out and let cool for a little and then use a spatula to transfer to a serving plate.
  • Eat by itself or serve on top of crusty bread spread with some harissa.
Author: Megan Wells
Course: Breakfast