Tasty egg white frittata is baked in a cast iron skillet into puffy perfection. Topped with smoked salmon and basil, it is delicious and very healthy.
Fluffy, tasty egg white frittata that looks pretty and festive. I used Parmesan, smoked salmon and basil in this recipe. But obviously you can use other cheeses such as cheddar or goat cheese. And you should definitely experiment with different herbs.
I bake this egg white frittata in a small cast iron skillet. It comes out puffed and gorgeous. It’s pretty enough for company!
Leftovers keep well in the fridge for 3-4 days. They are very tasty when gently reheated in the microwave, or even cold.
Egg White Frittata
- Olive oil spray
- 8 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
- 4 oz smoked salmon, cut into 1-inch pieces
- 1/4 cup fresh basil, chopped
- Preheat oven to 400 degrees F. Spray two small (6 inch), oven-safe skillets (such as cast iron skillets) with olive oil cooking spray.
- Using an electric hand whisk, beat the egg whites with salt and pepper until foamy. Add the Parmesan and whisk to incorporate.
- Heat the skillets over medium heat, about 3 minutes. Pour the egg mixture into the skillets. Arrange the salmon pieces and basil strips on top of the eggs. Cook about 3 minutes, until bottom is set, then transfer to the 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 the edges with a spatula, slice and serve.