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Egg White Frittata Muffins

Servings: 12 Muffins Serving size: 1


  • 32 oz. liquid egg whites

  • 1 Teaspoon Turmeric Powder

  • 1 Teaspoon Onion Powder

  • 3/4 Teaspoon Garlic Power

  • 1/2 Teaspoon Paprika

  • ½ to 1 Teaspoon Salt (adjust for your taste)

Healthy recipe from Vickie Griffith
Egg White Frittata Muffins


  • Diced Vegetables. Any kind you like. I like my low carb so I use peppers. Spinach, mushrooms, onions, tomatoes would be great too. This is a no fail receipt. I have made this may ways and it is always yummy.

  • Sausage crumbles, diced Ham is great in this, too.

  • Shredded Cheese of any kind.


  1. Heat oven to 350 degrees

  2. Whisp Liquid eggs whites and spices together

  3. Spray olive oil into each muffin cup in tin

  4. Place add-ins in muffin cup.

  5. Pour seasoned Liquid Eggs mixture into the muffin cup.

  6. Fill the muffin cup right to the top.

  7. The egg muffins will rise well above the tin and will compress when cooled.

  8. Bake for 25 – 30 minutes until center is cooked through and firm.

  9. Let cool 15 minutes before serving.

I don’t have Nutritional facts on this recipe. It would be based on what add-ins you put in it.

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