Egg White Frittata Recipe

Time45m

Serves4

roasted broccolini, oyster mushroom, caramelized shallot, confit tomato, arugula

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Ingredients

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1
Roast Broccolini and Tomatoes
Preheat the oven to 400°F (200°C). Trim the ends of the broccolini and arrange them on a baking sheet with the cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and slightly charred.
2
Cook Shallots and Mushrooms
In a skillet over medium heat, add a tablespoon of olive oil. Slice the shallots thinly and add them to the skillet. Cook until caramelized, about 5-7 minutes. Add the sliced oyster mushrooms and sauté for an additional 5 minutes until they are tender and browned.

3
Whisk Egg Whites
In a large mixing bowl, whisk together the egg whites, salt, and black pepper until well combined and slightly frothy.
4
Combine Ingredients
Once the broccolini and tomatoes are roasted, and the shallots and mushrooms are cooked, gently fold them into the egg white mixture. Ensure that they are evenly distributed.
5
Cook Frittata
Wipe the skillet clean and return it to medium heat. Add a little olive oil if needed. Pour the egg mixture into the skillet and cook for about 5 minutes, until the edges are set. Transfer to the oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.

6
Plate and Garnish
Once cooked, remove the frittata from the oven and let it cool for a couple of minutes. Cut into wedges and serve warm, garnished with fresh arugula on top.