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Fluffy Golden Frittata

Recipe #70956 | 50 min | 15 min prep | SERVES 4 (Change Servings)

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

  • teaspoons olive oil, divided
  • cups sliced onion or scallion or leek, or combination
  • coarse salt
  • fresh ground pepper
  • cup tomato (your choice of grape, cherry halved, or regular sliced or chopped)
  • 6 egg white
  • 4 egg yolk, beaten
  • ounces cheese (shredded or crumbled your choice)
  • Directions

    1. 1
      Preheat oven to 350.
    2. 2
      Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
    3. 3
      Add onions/leeks and season with salt and pepper.
    4. 4
      Saute a few minutes, cover and cook 5 more minutes.
    5. 5
      Add tomatoes, cover and cook 2 more minutes.
    6. 6
      Transfer to a bowl.
    7. 7
      In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
    8. 8
      Gently whisk in egg yolks.
    9. 9
      Brush skillet with 1 tsp olive oil.
    10. 10
      Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
    11. 11
      Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
    12. 12
      Cook over medium heat until sides are dry, 3 minutes.
    13. 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.

    1 person found this review helpful

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  • 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.

    0 people found this review helpful

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  • reviewer icon

    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.

    2 people found this review helpful

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  • reviewer icon

    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

    1 person found this review helpful

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  • Read all 6 reviews
    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%

    detailed view...

    how is this calculated?

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