Tasty egg white frittata is baked in a cast-iron skillet into puffy perfection. Topped with smoked salmon and basil, it is delicious and filling.
I love making frittatas. Egg dishes are perfect for breakfast or brunch – they are flavorful and satiating. And frittatas are fun because you can use up whatever ingredients you happen to have on hand.
This egg white frittata is so fluffy and delicious. It’s wonderful for brunch, and I love having the leftovers for my breakfasts throughout the week.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty frittata. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: For the skillet. You can also use butter.
Egg whites: I use eight large egg whites in this recipe.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded.
Smoked salmon: Cut it into 1-inch pieces.
Fresh basil: Adds flavor AND color to the dish. See the discussion below about changing up the ingredients.
How to make an egg white frittata
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk egg whites with salt and pepper until fluffy. Add Parmesan.
2. Pour the mixture into greased cast-iron skillets.
3. Top with smoked salmon and basil and cook until the bottom is set, then bake in the oven until puffed.
You can vary the ingredients
I like to use Parmesan, smoked salmon and basil when making this recipe. But you can use other cheeses such as cheddar, provolone, or goat cheese. And you should definitely experiment with different herbs!
What skillet to use
I bake this tasty frittata in a small cast-iron skillet. It comes out puffed and gorgeous. A cast-iron skillet works because it’s oven-proof. But you can use any ovenproof skillet in this recipe.
What to serve with egg white frittata
When I serve it for brunch, I like to serve it with almond flour biscuits and fresh berries. Sometimes I serve it for dinner, and then I like to serve it with this quick tomato salad or with arugula salad.
Is it better than a regular frittata?
I actually prefer to use whole eggs. In fact, one of my favorite frittatas is this tasty spinach frittata that uses whole eggs. But sometimes, when a recipe such as this chocolate custard recipe leaves me with unused egg whites, I make this recipe.
What about leftovers?
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. They are very tasty when gently reheated in the microwave, or even cold.
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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.