Egg White Frittata Recipe

Name: City Winery St. Louis Egg White Frittata Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 count egg whites; 0.25 cups low-fat milk; 2 tbs freshly grated Parmesan cheese; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp dried oregano; 0.5 cups bell pepper (red or yellow), diced; 0.5 cups zucchini, diced; 0.25 cups red onion, thinly sliced; 1 cups cherry tomatoes, halved; 2 cups baby spinach, packed; 1 tsp garlic, minced; 2 tbs extra-virgin olive oil; 0.25 tsp salt (for vegetables); 0.125 tsp black pepper (for vegetables); 1 tsp olive oil or cooking spray (for skillet); 1 tbs fresh basil or chives, thinly sliced; 0.5 tsp lemon zest (optional)

Inspired by City Winery St. Louis

Time40m

Serves4

Egg Whites, Roasted Vegetables, Spinach, Cherry Tomatoes (v)

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Ingredients

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Egg mixture

8 count egg whites

1/4 cups low-fat milk

2 tbs Freshly grated Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 tsp Dried oregano

Roasted vegetables & fillings

1/2 cups bell pepper (red or yellow), diced

1/2 cups Zucchini, diced

1/4 cups Red onion, thinly sliced

1 cups Cherry tomatoes, halved

2 cups baby spinach, packed

1 tsp Garlic, minced

2 tbs extra-virgin olive oil

1/4 tsp salt (for vegetables)

1/8 tsp black pepper (for vegetables)

Finishing

1 tsp olive oil or cooking spray (for skillet)

1 tbs fresh basil or chives, thinly sliced

1/2 tsp lemon zest (optional)

Method

Roasted vegetables & fillings

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Toss diced bell pepper, zucchini, and red onion with 1 tbs olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and the minced garlic on the prepared sheet. Spread into a single layer.

Roast vegetables in the preheated oven for 12–15 minutes, stirring once halfway through, until lightly browned and tender. Remove and let cool slightly.

While vegetables roast, halve the cherry tomatoes and place them aside. In a skillet over medium heat, add remaining 1 tbs olive oil and wilt the spinach (about 1–2 minutes) until just reduced; season lightly with a pinch of salt. Remove from heat and drain any excess liquid.

Egg mixture

In a medium bowl, whisk together the egg whites and milk until frothy.

Stir in the grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Taste and adjust seasoning if desired.

Assembly and cooking

Reduce oven temperature to 375°F (190°C). Lightly oil a 9-inch ovenproof nonstick skillet or cast-iron pan with 1 tsp olive oil (or spray) and place over medium heat to warm for 1 minute.

Distribute the roasted vegetables, wilted spinach, and halved cherry tomatoes evenly in the skillet.

Pour the seasoned egg white mixture over the vegetables, tilting the pan to distribute evenly. Gently stir once to make sure vegetables are evenly suspended.

Cook on the stovetop over medium heat without stirring for 2–3 minutes until the edges begin to set.

Transfer the skillet to the preheated 375°F (190°C) oven and bake for 10–12 minutes, or until the center is set and the top is slightly golden. A knife inserted in the center should come out mostly clean.

Remove from oven and let rest for 3–5 minutes to finish setting.

Finishing

Slide the frittata onto a cutting board or serve directly from the skillet. Sprinkle with fresh basil or chives and optional lemon zest for brightness.

Slice into 4 equal portions and serve warm. Adjust final seasoning to taste.