Egg White Frittata Recipes

EGG WHITE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.

EGG WHITE FRITTATA WITH TOMATOES AND SCALLIONS

Steps:

• Preheat your oven to 400 degrees F. Grease an 8-inch oven-safe skillet (such as a cast iron skillet) with butter.
• Whisk the egg whites with salt, pepper, and garlic powder until foamy. Add the Parmesan and whisk to incorporate.
• Heat the skillet over medium heat, about 3 minutes. Pour the egg mixture into the warm skillet. Allow it to cook for about a minute.
• Arrange the tomatoes and scallions on top of the eggs. Keep cooking until the bottom is set, about 2 more minutes, then transfer the skillet to the oven to finish cooking for about 10 more minutes. The frittata is done when puffy and golden and a toothpick inserted in its center comes out clean.
• Carefully loosen the edges of the frittata with a spatula, slice and serve.

EGG WHITE FRITTATA WITH LOX AND ARUGULA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
• In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

EGG WHITE AND FRITTATA

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

EGG WHITE FRITTATA WITH LEEKS

Steps:

• Heat the oven to 350 degrees. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling. Add the leek and sauté until it begins to soften, about 5 minutes. Add the thyme, season with salt and pepper, and cook for 1 more minute.
• In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them. Scrape down sides of the pan.
• Transfer to the oven and bake until the center of the frittata stiffens (check by gently shaking the pan) and it is fully cooked, about 7 minutes. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
• Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and place on the frittata.

MINI EGG WHITE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper.
• Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).
• Mix mixture till it is all even.
• Fill each muffin cup with egg mixture to no more than 3/4 full.
• Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittatas are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

INSTANT POT® SPINACH-EGG WHITE FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.
• Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

HEALTHY SAGE EGG-WHITE FRITTATA

Steps:

• Preheat the oven to 375 degrees. In a bowl, whisk the egg whites until frothy.
• In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.
• Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.
• Transfer to the oven and cook for 4 to 6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.

CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
• Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
• Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
• Bake in the preheated oven until set, about 40 minutes.