Birthday Brunch: Egg White Frittata & Whole Wheat Ricotta Pancakes

This weekend was filled with birthdays, including my dad’s on Saturday. Since, I was spending the night away celebrating my best friend’s 25th birthday, I decided I would make my dad a hearty brunch fit for any birthday man.

The inspiration for this breakfast came from leftover ricotta and an abundance of egg whites I had sitting in the refrigerator. I’ve never made ricotta pancakes and thought it was would be a simple twist on the classic breakfast meal, and even making them healthier with whole wheat flour. And what could be healthier than an egg white frittata with red peppers, mushrooms, and my latest flavor obsession, basil. It was a beautiful sunny morning for al fresco brunch with my parents.

I’m pretty lucky my dad isn’t a gifts kind of man, so for him a really good breakfast is the perfect present. His birthday celebration continued onto Sunday where we enjoyed grilled squid, my absolute favorite food, along with birthday cake, well his fresh peach tart, which I’ll be sharing tomorrow. This week I’m looking forward to spending time with friends, concerts, and some much needed beach time. Hope everyone enjoys this upcoming week!

These pancakes were so light and fluffy. You wouldn’t have been able to guess it was made with ricotta cheese and whole wheat flour. I couldn’t resist topping mine with fresh blueberries and strawberries, cinnamon and a light drizzle of organic honey.
I couldn’t make this breakfast completely meat-free for dad, so we made him a side of bacon.
A a messy table often means a darn good meal. At least I think so…

These fluffy, thick pancakes and eggs are satisfying and good for you!

Whole Wheat Ricotta Pancakes

Ingredients {Serves 4}

1 cup – Ricotta Cheese

1/2 cup – Milk

2 – Eggs {separated}

1 cup – Whole Wheat Flour

1 teaspoon – Baking Powder


Mix together the, ricotta, milk and egg yolks. Stir in the flour and baking powder, stirring until just combined. In a separate bowl, whisk the egg whites until they almost reach a stiff fold. {you can use a mixer to make this step go faster} Gently fold the whites into the batter until it is all incorporated. 

Heat a non-stick griddle, or frying pan with olive oil, and pour the batter in circles about 3 to 4 inches. When the bottoms begin to set, flip them over. {about 2 minutes on each side} Serve with your favorite fruit, maple syrup, honey or any other toppings.

Red Pepper, Mushroom + Basil Egg White Frittata


3 cups – Egg Whites {about 10 eggs}

2 – Whole Eggs

1 – Red Pepper {thinly sliced}

1 cup – Mushrooms {sliced}

Handful – Fresh Basil

2 tablespoons – Extra Virgin Olive Oil

Salt & Pepper


Pre-heat the broiler to high, and whisk the eggs, seasoning with salt and pepper.. Heat an oven-proof frying pan, add the olive oil, then the red pepper. Stir for a few minutes until it begins to soften, and add in the mushrooms. Pour in the whisked eggs and cook until the bottom sets. Lay the basil leaves on top, and place the pan under the broiler until the frittata rises. {about 3 to 4 minutes} Sprinkle some more basil on top, serve immediately or at room temperature. 

4 thoughts on “Birthday Brunch: Egg White Frittata & Whole Wheat Ricotta Pancakes

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