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Fluffy Golden Frittata
RECIPE BY: PanNan
This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.
Posted on: Sep 9, 2003
Ingredients
Directions
1
Preheat oven to 350.2
Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.3
Add onions/leeks and season with salt and pepper.4
Saute a few minutes, cover and cook 5 more minutes.5
Add tomatoes, cover and cook 2 more minutes.6
Transfer to a bowl.7
In a separate bowl, beat egg whites with salt and pepper to stiff peaks.8
Gently whisk in egg yolks.9
Brush skillet with 1 tsp olive oil.10
Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.11
Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.12
Cook over medium heat until sides are dry, 3 minutes.13
Transfer to oven and bake about 20 minutes until center is set.
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Featured Reviews for This Recipe
From: Chef kittiekitsch
On Jan 22, 2007
I am such a novice cook...and I had no trouble with this recipe at all. It was great with spinach, feta and tomatoes. Also added fresh basil and garlic.
From: Take a Letter Maria
On Jul 10, 2006
This was great, very light and fluffy. I had it with leeks and baby pear tomatoes. I love frittatas such a great meal. I think zuchinni would be great in this too! Thanks for the great recipe.
From: justcallmetoni
On Sep 4, 2005
11/15/04 review: In a effort to lighten this a bit further, I used spray to sautee the vegetables and just three yolks. Also used half mushrooms and half onions with reduced fat cheddar cheese. The results were wonderful. I don't think I'll ever make a frittata without whipping the whites separately ever again. I could also see using a wide array of vegetables including zucchini and spinach. Update: Just made this again with leeks and a combination of part skim mozzarella and reduced fat feta cheese. Couldn't imagine this being better than the last time but it was. Thanks again PanNan.
From: Jen T
On Jul 18, 2007
This made a nice change from our usual frittata. I used chopped bacon, spring onions, edam cheese and cherry tomatoes. I will make again. A 'keeper' for me 
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 4 servings |
||
| Calories 240 | ||
| Calories from Fat 131 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 206mg | 68% | |
| Sodium 368mg | 15% | |
| Potassium 422mg | 12% | |
| Total Carbohydrate 13.1g | 4% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 5.0g | ||
| Protein 14.5g | 29% | |
| Vitamin A 796mcg | 15% | |
| Vitamin B6 0.3mg | 12% | |
| Vitamin B12 0.7mcg | 11% | |
| Vitamin C 10mg | 18% | |
| Vitamin E 1mcg | 4% | |
| Calcium 186mg | 18% | |
| Iron 0mg | 5% | |
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