Healthy Sage Egg White Frittata Recipes

EGG WHITE FRITTATA WITH TOMATOES AND SCALLIONS

Steps:

• 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.

SAGE EGG-WHITE FRITTATA

Steps:

• Preheat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes.
• In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs.
• Sprinkle mushrooms with chopped sage. Pour egg mixture into pan with mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens.

HEALTHY SAGE EGG-WHITE FRITTATA

Steps:

• Preheat the oven to 375 degrees. In a bowl, whisk the egg whites until frothy.
• In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.
• Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.
• Transfer to the oven and cook for 4 to 6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.

EGG WHITE AND FRITTATA

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

EGG WHITE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese., Bake, uncovered, at 375° for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately.