Sage Egg White Frittata Recipes

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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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