Egg White Frittata with Asparagus
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.
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
Calories: 138kcalCarbohydrates: 4gProtein: 17gFat: 6gSodium: 252mgFiber: 1gSugar: 2g
