Egg White Frittata

Tasty egg white frittata is baked in a cast-iron skillet into puffy perfection. Topped with tomartoes and green onions, it is pretty, delicious and filling.

Course Breakfast

Cuisine American

Keyword eggs

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings servings

Calories 88kcal

Author Vered DeLeeuw

Ingredients

1 tablespoon butter for pan
8 large egg whites
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup grated Parmesan
⅓ cup cherry tomatoes halved
¼ cup chopped scallions

Instructions

Preheat your oven to 400 degrees F. Grease an 8-inch oven-safe skillet (such as a cast iron skillet) with butter.
Whisk the egg whites with salt, pepper, and garlic powder until foamy. Add the Parmesan and whisk to incorporate.
Heat the skillet over medium heat, about 3 minutes. Pour the egg mixture into the warm skillet. Allow it to cook for about a minute.
Arrange the tomatoes and scallions on top of the eggs. Keep cooking until the bottom is set, about 2 more minutes, then transfer the skillet to the oven to finish cooking for about 10 more minutes. The frittata is done when puffy and golden and a toothpick inserted in its center comes out clean.
Carefully loosen the edges of the frittata with a spatula, slice and serve.

Video

Nutrition