EGG WHITE FRITTATA
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.
Nutrition Facts : Calories 184 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
EGG WHITE AND FRITTATA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
MINI EGG WHITE FRITTATA
Make and share this Mini Egg White Frittata recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 30m
Yield 12 frittatas, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 13.2, Sodium 42.4, Carbohydrate 0.2, Sugar 0.2, Protein 2.8
EGG WHITE FRITTATA WITH LOX AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
EGG WHITE FRITTATA WITH LEEKS
Provided by Elaine Louie
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 476 milligrams, Sugar 3 grams, TransFat 0 grams
EGG WHITE FRITTATA WITH LEEKS
Make and share this Egg White Frittata With Leeks recipe from Food.com.
Provided by threeovens
Categories Breakfast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Heat a small skillet, over medium heat, and melt butter with 2 tablespoons olive oil until bubbling.
- Add leek and saute until it begins to soften, about 5 minutes; add thyme, season with salt and pepper, and cook about 1 minute more.
- Meanwhile, whisk together egg whites and 2 tablespoons pecorino cheese; add to skillet and gently fold into leeks, to scramble, for 1 minute.
- Transfer to oven and bake until the center is set (check by gently shaking skillet), about 7 minutes; transfer to a place and sprinkle with remaining pecorino cheese.
- Toss the arugula and mizuna with the remaining olive oil and a healthy squeeze of lemon juice; season with salt and pepper, then pile on the frittata and serve.
Nutrition Facts : Calories 571.9, Fat 48.2, SaturatedFat 12.3, Cholesterol 30.5, Sodium 397.2, Carbohydrate 17.1, Fiber 2.7, Sugar 5.6, Protein 20.1
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