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Egg White Frittata Recipe

Egg White Frittata Recipe photo by Taste of Home

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"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."

This recipe is:

Quick

Diabetic Friendly

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Egg White Frittata Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

9 11 20

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

Directions

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. Yield: 2 servings.

Nutritional Analysis: One serving: 2 wedges equals 184 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 565 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Egg White Frittata in Cooking for 2 Winter 2005, p56

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Egg White Frittata

Egg White Frittata

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Reviewed on May. 10, 2013 by reta1972

I make this all the time, its great!!!! For the other person that had trouble with the egg white sticking , if you have a good nonstick pan your egg whites should be fine when you cook them!! So buy a different pan!!! LOL

Reviewed on Mar. 07, 2011 by lutherallie

Great recipe....the only thing I changed was I omitted the salt since the parmesan is quite salty itself. Loved it!

Reviewed on Jan. 11, 2011 by cellygirl

I would make this again, as the dish tasted pretty good, but I think I'd scramble the ingredients rather than attempting a frittata. I used my Calaphalon skillet to avoid the eggs sticking to the pan, but they did anyway when I put it in the oven and the frittata didn't turn out pretty at all.