Egg White Frittata Recipes

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.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
• In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

Steps:

• Heat the oven to 350 degrees. In a 7-inch nonstick skillet over medium heat, melt the butter with 2 tablespoons olive oil and cook until bubbling. Add the leek and sauté until it begins to soften, about 5 minutes. Add the thyme, season with salt and pepper, and cook for 1 more minute.
• In a small mixing bowl, whisk the egg whites with 2 tablespoons pecorino. Add to the skillet and gently stir together with the leeks for 1 minute, to gently scramble them. Scrape down sides of the pan.
• Transfer to the oven and bake until the center of the frittata stiffens (check by gently shaking the pan) and it is fully cooked, about 7 minutes. Transfer to a plate, and sprinkle with the remaining tablespoon pecorino.
• Toss the arugula and mizuna with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and place on the frittata.

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper.
• Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).
• Mix mixture till it is all even.
• Fill each muffin cup with egg mixture to no more than 3/4 full.
• Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittatas are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

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.