Fluffy Foolproof Egg White Frittata
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
182 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Fluffy Foolproof Egg White Frittata
Description
The Fluffy Foolproof Egg White Frittata draws its fluffiness from whisked egg whites combined with dairy such as milk or cream and crumbled feta alongside grated Parmesan cheese. The sautéing of mushrooms until tender, followed by adding fresh spinach, ensures the vegetables soften and meld with the eggs for a balanced texture. The mixture is cooked briefly on the stove to start setting the edges, then transferred to a preheated oven to finish cooking without overbaking. Sprinkling the remaining cheese on top adds a slightly golden crust after baking. This preparation delivers a light frittata that is fragrant and packed with the savory flavors of cheese and vegetables.
This frittata slices easily into eight portions and works well as a standalone dish or accompanied by simple sides. It is suitable for serving warm freshly from the oven or at room temperature for a relaxed brunch or lunch option.
Leftover frittata keeps well sealed in an airtight container in the refrigerator for up to five days or can be frozen wrapped airtight for up to three months without losing quality, making it convenient for meal prep and later use.
Ingredients
- 2 cups egg about 12 eggs, white
- 3 Tbsp Dairy like milk, sour cream, cream cheese, or heavy cream, full fat
- ½ cup feta cheese 50 g, crumbled
- ½ cup Parmesan Cheese 50 g, grated
- 1 Tbsp olive oil 15 mL
- 2 cups mushroom 170 g, sliced
- 2 handfuls spinach fresh
- ¼ tsp salt
Instructions
- Prep: Preheat oven to 425°F (218°C). In a bowl, whisk together egg whites, dairy, and half of the cheeses.
- Saute: Heat oil in a large, oven-safe skillet over medium heat. Add mushrooms, cooking until they have released their moisture and become soft, about 5 minutes. Roughly tear up the spinach and add it to the pan. Stir and cook until it wilts down, about 1 minute. Stir in the salt.
- Egg: Add the whisked egg mixture. Continue cooking for about 30 seconds, or until the outsides of the frittata begin to set and turn lighter.
- Bake: Sprinkle remaining cheese on top of the frittata. Transfer the pan to your preheated oven and cook for 8 to 10 minutes, or until frittata is set. Do not overcook! Slice into 8 pieces. Serve warm or room temperature.
Notes
- Store cooked frittata airtight in the fridge for up to five days.
- Freeze portions in double wrap for up to three months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 182kcal | 9% |
| Carbohydrates | 4.1g | 1% |
| Protein | 18.7g | 37% |
| Fat | 10.4g | 16% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 572mg | 24% |
| Potassium | 384mg | 8% |
| Fiber | 0.7g | 3% |
| Sugar | 2.7g | 5% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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