Egg White Frittata
A baked egg white dish with swappable vegetables and cheese, cooked until set and lightly golden. Finished in the oven for a tender, custardy interior.
Ingredients
Method
Position oven rack to the center and preheat to 375°F (190°C).
Whisk together egg whites, salt, black pepper, and fresh herb in a large bowl until foamy, about 1 minute.
Chop or dice primary and secondary vegetables into uniform, bite-sized pieces.
Heat olive oil in an 8-inch or 10-inch oven-safe skillet over medium heat until shimmering, about 1 minute.
Add vegetables and sauté until softened and any liquid has evaporated, 4–5 minutes. Stir occasionally.
Pour whisked egg whites evenly over vegetables. Sprinkle grated cheese on top.
Cook on stovetop without stirring for 2–3 minutes until the bottom is just set and pale golden.
Transfer skillet to preheated oven and bake until the top is set but the center is still slightly soft when gently pressed, 12–15 minutes.
Remove from oven and let rest for 2 minutes. Slice into wedges and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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