Baked Egg White Frittata with Asparagus
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A light and fluffy egg white frittata recipe, baked like a casserole with egg whites, fresh asparagus, and soft goat cheese. Bake it ahead and enjoy it for breakfast, lunch or dinner with some dressed baby greens alongside.
This Italian-style frittata is made with egg whites only (no yolks), so it turns out as fluffy as all get-out, with a silky-smooth texture. It’s baked entirely in the oven, which makes the method a little different from the usual stovetop one. It’s studded with slices of fresh asparagus and creamy, tangy goat cheese.
In my book, frittata is the ultimate meal solution for a slew of different occasions. So many possibilities!
Egg whites in frittata
A frittata is basically an omelet in another language (Italian), and it’s one of the most humble, down-to-earth dishes you can make. Just like an omelet or quiche, can be filled with any number of tasty add-ins (see my zucchini and brie cheese frittata, including odds and ends from the fridge.
Next to scrambled eggs, a frittata is the most democratic of egg dishes. That’s because the person making it doesn’t need to have fancy cooking-school technical skills, like folding (the classic French-style omelette) or pastry-making (still French, as in quiche).
Tips for success:
Layer chopped asparagus and shallot in a baking dish. Whisk the egg whites, cream and goat cheese and pour over. 
Pop the whole thing into the oven to bake for about 30 minutes.
- This frittata is made with 1 quart of store-bought egg whites (4 cups of egg whites). It turns out thick and cake-like when it’s baked in a dish or pan with a 3-quart capacity. I used rectangular dish, but you can also use an 8 x 8-inch square baker.
- If you want to double the recipe, use a 9 x 13 x 2-inch pan and keep an eye on it — plan on adding 5-10 minutes to the baking time.
How to serve frittata:
- Slice the cooled frittata into bite-sized pieces and serve as an appetizer with some chilled white wine or prosecco.
- Make a light supper or brunch dish, served warm or at room temperature along with a simple green salad and crusty bread.
- Put leftover frittata in the fridge, and enjoy for breakfast, lunch or on-the-go snack for days. Perfect for a picnic!
Egg White Frittata with Asparagus
Ingredients
- 1 pound (450 g) asparagus, tough lower stalks trimmed
- 2 tablespoons finely chopped shallot
- 1 quart (1000 ml) pasteurized egg whites , (or from approximately 2 dozen eggs)
- ¼ cup (60 ml) heavy cream
- 4 ounces (125 g) soft goat cheese or feta cheese, crumbled
- 2 tablespoons chopped fresh chives, or green onions
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 (200 C) degrees. Lightly coat a 3-quart baking dish with oil.
- Set aside 5 or 6 whole asparagus spears. Chop the rest into ½-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish.
- Whisk the egg whites, cream, cheese, chives, ¾ teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the remaining asparagus spears on top.
- Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set.
- Cool about 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Serve the sliced frittata alongside a few handfuls of baby greens, if you like.
- Keep leftover frittata in the refrigerator up to 3 days. Reheat slices in microwave for 40-60 seconds on high or 15 minutes in a 350 degree oven.
- To bake the frittata, use an 8 x 8-inch baking dish or one with a 3-quart capacity. I used this rectangular baking dish.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Made this frittata for my grandparents with strict diets, and they loved it!