Fluffy Golden Frittata Recipes

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FLUFFY GOLDEN FRITTATA



Fluffy Golden Frittata image

This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.

Provided by PanNan

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 teaspoons olive oil, divided
2 cups scallions or 2 cups leeks, or combination
coarse salt
fresh ground pepper
1 cup tomatoes (your choice of grape, cherry halved, or regular sliced or chopped)
6 egg whites
4 egg yolks, beaten
4 ounces cheese (shredded or crumbled your choice)

Steps:

  • Preheat oven to 350.
  • Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
  • Add onions/leeks and season with salt and pepper.
  • Saute a few minutes, cover and cook 5 more minutes.
  • Add tomatoes, cover and cook 2 more minutes.
  • Transfer to a bowl.
  • In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
  • Gently whisk in egg yolks.
  • Brush skillet with 1 tsp olive oil.
  • Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
  • Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
  • Cook over medium heat until sides are dry, 3 minutes.
  • Transfer to oven and bake about 20 minutes until center is set.

Nutrition Facts : Calories 238.9, Fat 14.6, SaturatedFat 6.3, Cholesterol 184.2, Sodium 369.4, Carbohydrate 12.5, Fiber 1.9, Sugar 5, Protein 14.7

EGG WHITE FRITTATA WITH LEEKS



Egg White Frittata With Leeks image

Make and share this Egg White Frittata With Leeks recipe from Food.com.

Provided by threeovens

Categories     Breakfast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons olive oil
2 teaspoons olive oil
1 leek, rinsed well and sliced thin (white part only)
1 teaspoon fresh thyme leave
kosher salt & freshly ground black pepper
5 egg whites, uncooked
3 tablespoons pecorino cheese, grated
1/2 cup baby arugula (or 1/2 cup other salad green)
1/4 cup mizuna (or 1/4 cup other salad green)
1/2 lemon

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
  • Add leek and saute until it begins to soften, about 5 minutes; add thyme, season with salt and pepper, and cook about 1 minute more.
  • Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
  • Transfer to oven and bake until the center is set (check by gently shaking skillet), about 7 minutes; transfer to a place and sprinkle with remaining pecorino cheese.
  • Toss the arugula and mizuna with the remaining olive oil and a healthy squeeze of lemon juice; season with salt and pepper, then pile on the frittata and serve.

Nutrition Facts : Calories 571.9, Fat 48.2, SaturatedFat 12.3, Cholesterol 30.5, Sodium 397.2, Carbohydrate 17.1, Fiber 2.7, Sugar 5.6, Protein 20.1

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