Egg White Frittata

I’m not really a believer in eating only egg whites, the “healthier” version of eating eggs. This is mainly because I truly love eggs, in any shape or form, and only eating the whites takes a bit of the fun out. But for the purposes of this particular frittata, I chose to go egg yolk free. However, you could just as easily make this with whole eggs.

This is also a VERY basic frittata. I didn’t have a cast iron skillet either, which is typically what is used. With this recipe you can add all sorts of veggies, potatoes, sweet potatoes, etc. to the egg mixture before baking. I chose to go fairly simple since I was doing a big meal prep and didn’t need the extra chopping! To get your mise en place ready, dice one whole red pepper, a whole medium yellow onion, and five small yellow potatoes. Throw some olive oil or avocado oil in a pan and sauté these items until they just begin to get soft. They will cook the rest of the way in the oven. Be sure to season while sautéing.

Add your veg to a greased pie pan, I used an olive oil cooking spray. In a separate bowl, mix together your egg whites (takes roughly 8 separated egg whites or most of a quart carton of whites) and your seasoning of choice. Because I’m obsessed with Old Bay, I used that, plus a little salt and pepper.

Add the seasoned egg whites to your veg mix in the pie plate. Bake at 350 degrees for 25 minutes or until the top is nicely browned and no longer jiggly. Slice and serve. Great with a bit of Sriracha on top!

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Basic Egg White Frittata

Gluten Free/Dairy Free

(Makes 4-6 servings)

Ingredients:

• 1 bell pepper

• 1 medium yellow onion

• 5 small yellow potatoes

• 1 tbsp seasoning of choice for veg

• 1 tbsp olive oil or avocado oil

• 8 egg whites separated or 1 quart egg whites

• 1 tbsp seasoning of choice for egg whites

• pinch of salt & pepper

Directions:

1. Preheat oven to 350 degrees. Grease a pie pan and set aside.

2. Dice pepper, onion, potatoes. Sauté in olive oil or avocado oil. Add seasoning and sauté until just soft.

3. Mix egg whites with seasoning of choice, salt & pepper.

4. Add sautéd veg to pie pan. Pour egg whites over top.

5. Bake on middle rack for 25 minutes or until nicely browned and the middle no longer jiggles.

6. Slice and serve or wait until cool, slice, and store in fridge for meal prep.

7. Your hungry hungry tummy deserves a treat, so go eat!