Egg White Frittata
I always seem to have either leftover egg whites or egg yolks in the fridge that I want to use before they go bad. As my Carbonara uses five yolks and no whites, I have a decent size egg white jar every time I make that delicious pasta. This egg white frittata is a great way to use up the egg whites the next morning for breakfast or brunch, and is just an overall way to reduce the cholesterol of a traditional frittata.
A frittata of course can have plenty of different ingredients, so feel free to substitute the vegetables or meat I use in mine for whatever you prefer. I like to toss in all the vegetables that are about to turn so that nothing goes to waste (which means I make a frittata for breakfast at least once a week). This is a different style of frittata than my Broccoli Chicken Frittata which I’ve uploaded a while ago. This one requires an oven safe pan, however the recipes are both straightforward.
For the vegetable filling part I used a zucchini, some mushrooms, shallot, and chives. I sliced or chopped everything into bite size pieces so it is easy to make sure they are distributed well throughout the finished frittata.
For the meat I had some minced chicken thighs leftover from when I made Tsukune (Japanese Meatballs), and of course couldn’t let that go to waste. If you want to keep this dish vegetarian you can leave out the meat, or replace it with tofu.
The first step is to add all the vegetables to a pan on medium with a good amount of butter. Even though this is an egg white frittata it does look a bit yellow, and that’s because of my favorite ingredient…butter. I saute everything in a pan for a few minutes to soften it up, and then add in the chicken thigh mince to brown. I also add a bit of salt, pepper, garlic powder, and paprika at this stage.
Once the chicken is browned and everything is simmering in their own juices I turn off the heat. Stir everything together for a bit while allowing it to cool slightly. In another bowl add about 4-5 egg whites and start to beat them together with a whisk. You want them to get frothy and a bit aerated.
Pour over the frothy egg whites directly onto the vegetables and meat. Agitate the pan a bit to help the egg whites seep to the bottom. They will slightly cook due to the residual heat of the pan and ingredients. Shake the pan a bit to make everything flat and then pop the entire pan into an oven preheated to 225 Celsius for 5-6 minutes.
Pull out the pan and check the middle with a toothpick or a knife for done-ness. Just like with cake you don’t want anything to stick as you pull it out. Flip the frittata onto a plate and sprinkle over some cheese and more chives.
Egg White Frittata
- 4 large Egg Whites
- 1 small Zucchini diced
- 8 Button Mushrooms sliced
- 2 tbsp Chives chopped
- 1 Shallot chopped
- 100 grams Chicken Thighs minced
- 1 tsp Garlic Powder
- 1 tsp Black Pepper freshly cracked
- 1/2 tsp Salt or more to taste
- 30 grams Cheddar Cheese optional, shredded
- 3 tbsp Butter
- In a pan on medium heat add the zucchini, mushrooms, chives, and shallot and saute. When everything is looking good add the chicken mince and allow to brown.
- While that is happening whisk the egg whites until frothy. They should still be liquid but there will be a layer of foam on top.
- Turn off the heat on the pan, give everything a good stir, and season with the salt, pepper, and garlic powder. Pour in the egg whites and shake the pan a bit to agitate everything and ensure the egg whites seep to the bottom.
- Pop the pan into an oven preheated to 225 Celsius for 5-6 minutes. When you remove it, test with a toothpick to ensure done-ness.
- Flip the egg white frittata onto a place, sprinkle over the cheese if you are using it, as well as some extra chives for color. Divide into 4 and serve!