Willow Egg White Frittata Recipe

parboil potatoes

Place halved fingerling potatoes in a medium pot, cover with cold salted water, bring to a simmer and cook for 8–10 minutes until just tender but not falling apart. Drain and let steam dry for a minute.

roast potatoes

Preheat oven to 425°F (220°C). Toss the parboiled potatoes with 1 tbsp olive oil, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Spread cut-side down on a baking sheet and roast 15–20 minutes until golden and crisp at edges. Toss with chopped parsley and a squeeze of half the lemon juice. Keep warm while you prepare the frittata.

prepare egg mixture

In a medium bowl, whisk together 8 egg whites and 1 optional whole egg (this adds slight richness but keeps it primarily white), 2 tbsp milk or half-and-half, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until frothy. Stir in the thyme leaves and set aside.

sauté aromatics and vegetables

Heat a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add 1 tbsp olive oil and 1 tsp butter. When butter foams, add the sliced shallot and cook 2–3 minutes until soft and slightly translucent. Add the asparagus pieces and cook 3–4 minutes until bright green and slightly tender. Add the chopped spinach and sauté 1–2 minutes until wilted. Season the vegetables with the remaining 2 tsp kosher salt and 3/4 tsp black pepper, tasting carefully (some salt already used in eggs and potatoes). Remove the skillet from heat and let vegetables settle for 1 minute.

combine and cook

Give the egg-white mixture a quick whisk and pour evenly over the vegetables in the skillet. Stir gently to distribute vegetables. Scatter crumbled goat cheese evenly over the top. Return to medium-low heat and cook undisturbed for 3–4 minutes until edges begin to set and a thin film forms on top.

finish in the oven

Transfer the skillet to the preheated 425°F (220°C) oven (if you didn't preheat earlier for potatoes, preheat now) and bake for 6–8 minutes until the frittata is set in the center but still slightly jammy — egg whites should be fully cooked. If you prefer a lightly browned top, broil for 1–2 minutes, watching closely to avoid burning.

rest and garnish

Remove skillet from oven and let rest 2 minutes. Scatter the chopped wild rocket (arugula) and lemon zest over the frittata, and squeeze the remaining lemon juice evenly. Drizzle remaining 1 tbsp olive oil over top if desired. Season with additional black pepper to taste.

slice and serve

Using a spatula, loosen edges and slice the frittata into 6 wedges. Serve hot or warm alongside the roasted fingerling potatoes, garnish with microgreens or extra arugula.