Egg White Frittata Recipe

3.5 3 2
Egg White Frittata Recipe
Egg White Frittata Recipe photo by Taste of Home
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Egg White Frittata Recipe

Read Reviews
3.5 3 2
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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

2 pieces: 184 calories, 8g fat (1g saturated fat), 2mg cholesterol, 565mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

  • 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
  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

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reta1972 User ID: 3797429 97041
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
lutherallie User ID: 2823623 146293
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
cellygirl User ID: 5745356 149897
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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