Egg White Frittata

The egg white frittata is a light and protein-rich variation of the more traditional whole egg frittata. It is ideal for those looking to reduce fat or cholesterol intake or for those who have leftover egg whites from other preparations. Here is how you can prepare it.

Ingredients

• 6 egg whites
• 60 g of grated cheese (parmesan or pecorino, your choice)
• Salt, to taste
• Black pepper, to taste
• Aromatic herbs (such as chopped parsley or chives), to taste
• 1 tablespoon of extra virgin olive oil
• (Optional) Vegetables of your choice, cut into small pieces (for example, spinach, tomatoes, bell peppers, zucchini)

Preparation

1. If you are using vegetables, slightly cook them in a pan with a drizzle of olive oil before adding them to the egg whites. If you are using spinach, for instance, you could sauté them quickly until they soften.
2. In a bowl, beat the egg whites with a whisk or a fork, adding a pinch of salt and pepper.
3. Add the grated cheese and, if you wish, the chopped aromatic herbs.
4. Fold the previously cooked vegetables into the egg whites if you have decided to use them.
5. Heat the oil in a non-stick pan and pour in the egg white mixture.
6. Cook over medium-low heat with the lid on for about 5-7 minutes, or until the bottom has browned and the surface seems almost set.
7. With the help of a plate, flip the frittata and cook for another 3-5 minutes on the other side, or until fully cooked.
8. Once cooked, transfer the frittata onto a serving plate.

Curiosity

The beauty of the frittata is that you can experiment by adding different ingredients according to the seasons and your preferences. For example, in the spring you could add chopped asparagus or fresh peas, while in the summer diced cherry tomatoes and basil for a Mediterranean touch.

I hope you enjoy this light and healthy version of an Italian classic! Happy cooking and bon appétit!