• 2 ¼ cups eggs, whites only, raw
  • ½ cup almond milk, original or unsweetened vanilla
  • 1 cup chopped veggies (bell peppers, tomatoes, onions)
  • 1 teaspoon raw garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 dash black pepper


  • Preheat oven to 375 degrees F.
  • Spray your mini loaf pan or muffin tin with cooking spray.
  • Pour egg whites and almond milk into a mixing bowl, whisk together.
  • Mix in spices and chopped vegetables, stir thoroughly.
  • Ladle into a mini loaf pan or muffin tin, leaving at least a ¼ inch for frittata to rise.
  • Bake for 35 minutes, or until lightly browned.
  • Let cool 10 minutes before taking out.
  • Enjoy!

Makes: 8 frittatas
Total Time: 40 minutes


About the Cheff

Name of Chef: Elizabeth Shaw, M.S., R.D.
Family Members: Wayne Shaw
Community: Scripps Ranch, Wine Country
Interests: Hiking, running, and laying on the beach – basically anything fitness-oriented and in the sun! I also love cooking and recipe creation… You will typically find me doing this at least four nights out of the week!
Favorite Local Activity: Hiking Iron Mountain with my husband, or visiting the local Scripps Ranch Farmers Market
About the Recipe: I love entertaining and came up with this recipe when we hosted a brunch for the Bears versus Vikings game last season. My husband is originally from Chicago – we are big Chicago sports fans in this house! Being health-conscious myself but wanting to satisfying the hungry football boys, I decided to go out on a limb and see how this would hold them over, when paired with homemade biscuits of course. It was a win! Plus, this simple egg white frittata can be prepared ahead of time and heated in a jiff to provide your family a weekend-worthy breakfast mid-week. What’s better than giving your family the best nutrition?
About the Chef: As a local San Diego registered dietitian and certified health nut, I love creating recipes that focus on using fresh, local, healthy ingredients in recipes to nourish my family. I write a healthy cooking blog at and own a nutrition private practice here in Scripps Ranch. I also teach for the local community colleges and am the housing and dining dietitian for UC San Diego. I may wear a few different hats, but it’s only because I love teaching the public about health and wellness and can’t seem to give any of them up!

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