Organic Spinach & Gruyere Egg White Frittatas (Seed Oil Free)
This commercial frittata contains inflammatory canola oil, corn starch, artificial natural gruyere flavor with maltodextrin, and refined sugar. The DIY version eliminates these problematic ingredients, using organic butter instead of canola oil, real organic gruyere instead of artificial flavor, and clean starches for binding.
Based on: Spinach Egg White Frittatas
· Makes approximately 24 frittatas
· Serving: 1 frittata (57g)
Why This Recipe is Seed Oil Free
Commercial Spinach Egg White Frittatas from Veggies Made Great often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Spinach Egg White Frittatas may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic liquid egg whites
600ml (about 2.5 cups) · Organic Valley Liquid Egg Whites
Primary protein base, provides structure and clean protein without inflammatory fats
Organic whole eggs
4 large eggs · Vital Farms Pasture-Raised Organic Eggs
Adds richness, healthy fats, and helps with binding and texture
Organic baby spinach
200g (about 7 oz fresh or 6 oz frozen) · Earthbound Farm Organic Baby Spinach
Primary vegetable base, provides nutrients, fiber, and authentic spinach flavor
Adds savory depth and matches original seasoning profile
Organic black pepper
1g (about 1/4 teaspoon) · Simply Organic Black Pepper
Provides warming spice and enhances other flavors
Instructions
Step 1. Preheat oven to 375°F (190°C). Grease 24 standard muffin cups thoroughly with 20g (about 1.5 tablespoons) of the organic butter, ensuring even coating to prevent sticking. The butter creates a better release than cooking sprays and adds flavor.
Step 2. Prepare vegetables: Dice the onion into 3mm pieces (about 60g total), dice the red bell pepper into 4mm pieces (about 40g), and roughly chop the spinach if using fresh. If using frozen spinach, thaw completely and squeeze out excess water with clean kitchen towels—this step is critical to prevent watery frittatas.
Step 3. Heat 15g (1 tablespoon) butter in a large skillet over medium heat. Sauté the diced onions for 2-3 minutes until translucent, then add bell peppers and cook 2 more minutes. Add spinach last and cook just 1 minute if fresh, or 30 seconds if using pre-cooked frozen. Remove from heat and let cool for 5 minutes—hot vegetables will cook the eggs prematurely.
Step 4. In a large mixing bowl, whisk together egg whites and whole eggs vigorously for 1-2 minutes until well combined and slightly foamy. In a separate small bowl, whisk together buckwheat flour (60g), tapioca starch (30g), coconut sugar (8g), salt (6g), garlic powder (2g), and black pepper (1g) until no lumps remain—sifting helps prevent clumping.
Step 5. Slowly whisk the dry ingredient mixture into the eggs, adding about 1/3 at a time and whisking thoroughly between additions to prevent lumps. The mixture should be smooth and slightly thick. Fold in the cooled sautéed vegetables, drained diced tomatoes, shredded mozzarella (150g), and grated gruyere (75g) until evenly distributed throughout.
Step 6. Melt the remaining 15g butter and brush or drizzle it into the egg mixture, stirring gently to incorporate. Using a 1/4 cup measuring cup or large spoon, portion the mixture evenly among the 24 prepared muffin cups, filling each about 3/4 full. Each cup should contain roughly 57g of mixture.
Step 7. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs. The frittatas will puff slightly during baking and set firmly when done. Let cool in the pan for 5 minutes before removing to prevent breaking.
Step 8. To store: Cool completely before refrigerating for up to 5 days in airtight containers. For longer storage, freeze individually wrapped frittatas for up to 3 months. To reheat: microwave for 45-60 seconds from refrigerated, or 90 seconds from frozen, or warm in a 350°F oven for 8-10 minutes. Serve 1 frittata per serving as originally intended.
Storage
Store in refrigerator for up to 5 days in airtight containers. Freeze individually wrapped for up to 3 months. Reheat gently to preserve texture.
Cost Comparison
Cost per serving (homemade)$0.54
Cost per serving (store-bought)$2.49
Savings78%
Significant upfront investment in organic ingredients, but dramatic per-serving savings. Bulk organic ingredients provide excellent long-term value, and you avoid inflammatory seed oils and artificial additives that the commercial version contains.