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Egg White Frittata Recipe
Egg White Frittata Recipe photo by Taste of Home

Egg White Frittata Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Egg White Frittata in Cooking for 2 Winter 2005, p56

Nutritional Facts

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Egg White Frittata

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
Reviewed May. 10, 2013

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

MY REVIEW
Reviewed Mar. 7, 2011

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

MY REVIEW
Reviewed Jan. 11, 2011

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.

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