Egg White And Frittata Recipes

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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

EGG WHITE FRITTATA WITH LOX AND ARUGULA



Egg White Frittata with Lox and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 9

8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups (2 ounces) arugula
1 clove garlic, minced

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



Egg White and Frittata image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 medium sized zucchini, cut in 1/4-inch slices
Olive oil, for grilling
1 tablespoon coarse sea salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
2 tablespoons butter
1/4 cup diced pancetta, (6 slices)
1 teaspoon minced garlic
2 Roma tomatoes, seeded and diced
1 tablespoon chiffonade fresh mint leaves
1 tablespoon chiffonade fresh basil leaves
12 egg whites
1/4 cup Swiss cheese

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



Egg White Frittata With Leeks image

Provided by Elaine Louie

Categories     breakfast, brunch, dinner, easy, quick, weekday, main course

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons plus 2 teaspoons olive oil
1 very large leek, white part only, sliced thin and rinsed well
1 teaspoon thyme leaves
Salt
pepper
5 large raw egg whites
3 tablespoons grated pecorino
1/2 cup baby arugula or other salad green
1/4 cup mizuna or other salad green
Half a lemon

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.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 476 milligrams, Sugar 3 grams, TransFat 0 grams

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g

CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON



Cheesy Egg White Frittata with Vegetables and Bacon image

I am a cheese lover, but I also like to eat well. I make this egg white frittata recipe for breakfast, lunch, and dinner. No reason not to have bacon and eggs all day!

Provided by slattekm

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14

8 slices turkey bacon
1 tablespoon unsalted butter
1 cup frozen cauliflower
1 medium red bell pepper, chopped
2 green onions, finely chopped
1 cup liquid egg whites
¼ cup water
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
8 ounces shredded mozzarella cheese
1 (6 ounce) can mushroom stems and pieces
½ cup grated Parmesan cheese
1 medium tomato, chopped

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.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 5 g, Cholesterol 34.6 mg, Fat 9.4 g, Fiber 1.5 g, Protein 14.5 g, SaturatedFat 5.1 g, Sodium 508.5 mg, Sugar 2.6 g

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.

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