Sage Egg White Frittata Recipes

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EGG WHITE FRITTATA WITH TOMATOES AND SCALLIONS



Egg White Frittata with Tomatoes and Scallions image

Tasty egg white frittata is baked in a cast-iron skillet into puffy perfection. Topped with tomatoes and green onions, it is pretty, delicious, and filling.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 25m

Number Of Ingredients 8

1 tablespoon butter (for the skillet)
8 large egg whites
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan
1/3 cup cherry tomatoes (halved)
1/4 cup chopped 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.

Nutrition Facts : ServingSize 0.25 frittata, Calories 88 kcal, Carbohydrate 2 g, Protein 10 g, Fat 5 g, SaturatedFat 3 g, Sodium 366 mg, Fiber 0.3 g, Sugar 0.6 g

EGG WHITE FRITTATA



Egg White Frittata image

"This egg dish is very satisfying and nutritious, too," writes Linda LaPresle of Glendora, California. "Whether I serve it for Saturday breakfast or for Sunday supper, it's always a hit."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1-1/4 cups sliced fresh mushrooms
1/2 medium onion, diced
1/2 small sweet red pepper, sliced
1/2 small green pepper, diced
1/4 teaspoon salt
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon olive oil
8 egg whites, beaten
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

HEALTHY SAGE EGG-WHITE FRITTATA



Healthy Sage Egg-White Frittata image

Here is proof that an incredibly rich and flavorful frittata can be low in fat and very nutritious, thanks to the use of egg whites.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

9 egg whites
3 eggs
1 cup chanterelles, cleaned and chopped
Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil or nonstick cooking spray
1/4 cup whole small sage leaves
2 cups mixed greens, trimmed, washed, and dried

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.

"SHAKSHUKA" EGG WHITE FRITTATA WITH TURKEY SAUSAGE



Provided by Serena Wolf

Categories     Breakfast     Spring     Winter     Fall     Recipes     Summer     Uncategorized

Number Of Ingredients 12

1 tablespoon olive oil
2 turkey sausages (3 ounces each, casings removed and chopped (I used fully cooked turkey sausages, but you can also use raw))
3 Anaheim peppers OR 2 jalapenos (stems removed, seeded and finely chopped)
1 small yellow onion (minced)
3 cloves garlic (minced)
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon kosher salt
1 28- ounce can whole peeled plum tomatoes (drained)
2 cups egg whites (I recommend buying a pint of egg whites at the grocery store)
3 ounces feta cheese (crumbled)
2 tablespoons chopped flat leaf parsley

Steps:

  • Heat a tablespoon of olive oil in a 10-inch cast iron skillet or non-stick pan. When hot, add the sausage and cook until lightly brown, about 6 minutes.
  • Add the peppers, onions and garlic and sauté for 3 minutes until the onions become translucent. Stir in the paprika, cumin and salt and cook for 1 minute more.
  • Add the tomatoes to the pan in an even layer, nestling them in the sausage/onion/pepper mixture. I like to artfully arrange them in a flower shape (because I like pretty things), but you do you.
  • Pour the egg whites into the pan and cook for 30 seconds before lowering the heat to low. You want the pan to be very hot when you add the egg whites so that the bottom sets, and then you want to cook your frittata slowly.
  • Cook your frittata for about 10 minutes, and then add the crumbled feta and cook for another 2-3 minutes. (Turn on your broiler while the frittata is cooking!) At this point, the sides of your frittata should be set, but the top should still be a little bit runny.
  • Carefully transfer your frittata to the broiler and cook for 3-4 minutes until it puffs up and the top gets lightly browned. Make sure to keep an eye on it, people! If you leave it under the broiler too long, the frittata will get grossly dry and tough. Remove the frittata from the broiler (using a dish towel or oven mitts, please) and let it rest for five minutes.
  • Sprinkle the top of your frittata with chopped parsley, slice and serve!

SAGE EGG-WHITE FRITTATA



Sage Egg-White Frittata image

This sage and egg-white frittata is chock full of flavor, and nutrients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

1 cup chanterelles, cleaned
9 large egg whites
3 large eggs
Coarse salt and freshly ground pepper
1/2 teaspoon finely chopped fresh sage, plus 1 tablespoon small whole sage leaves
2 cups mixed greens, trimmed, washed, and dried
Red-wine vinegar and extra-virgin olive oil, for serving
Extra-virgin olive oil, or vegetable-oil cooking spray, for pan

Steps:

  • Preheat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.
  • In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.
  • Sprinkle mushrooms with chopped sage. Pour egg mixture into pan with mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.

ZUCCHINI EGG WHITE FRITTATA



Zucchini Egg White Frittata image

May substitute 1/2 cup of broccoli for zucchini if desired.

Provided by Planetgrl99

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 25m

Yield 1

Number Of Ingredients 8

1 teaspoon olive oil
1 tablespoon minced shallot
½ clove garlic, minced
1 small zucchini, shaved into thin strips
4 egg whites
kosher salt to taste
½ teaspoon chopped fresh thyme
ground black pepper to taste

Steps:

  • Heat olive oil in a nonstick skillet over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.
  • Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
  • Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 7.9 g, Fat 5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 0.7 g, Sodium 635.6 mg, Sugar 3.3 g

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