Egg White Frittata

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egg white frittata

These fluffy, tasty egg white frittatas are also pretty and festive. I used Parmesan, smoked salmon and basil, but feel free to use other cheeses such as cheddar or goat cheese (place slices on top), and experiment with different herbs.

Makes 4 servings

Total time: 35 minutes
Prep: 10 minutes
Cook: 20 minutes
Rest: 5 minutes

8 large egg whites (use the egg yolks to make zabaglione, or use liquid egg whites)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan
4oz smoked salmon, cut into 1-inch pieces
1/4 cup fresh basil, chopped

1. Preheat oven to 400 degrees F. Spray two small (6 inch), oven-safe skillets (such as cast iron skillets) with cooking spray.

2. Using an electric hand whisk, beat egg whites with salt and pepper until foamy. Add Parmesan and whisk to incorporate.

3. Heat skillets over medium heat, about 3 minutes. Pour egg mixture into skillets. Arrange salmon pieces and basil strips on top of eggs. Cook about 3 minutes, until bottom is set, then transfer to oven to finish cooking, 10-15 more minutes. Frittatas are done when puffy and golden and a toothpick inserted in center comes out clean. Cool 5 minutes in skillets, then carefully loosen edges with a spatula, slice and serve.

egg white frittata

Nutrition per serving
Calories 123.6
Total Fat 5.6 g
Saturated Fat 2.7 g
Cholesterol 19.9 mg
Sodium 646.5 mg
Total Carbohydrate 0.8 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 20.2 g
Weight Watchers Points Plus: 3 points