Fluffy Golden Frittata

PanNan's Note:

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.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 3 teaspoons olive oil, divided
• 2 cups sliced onions or 2 cups scallions or 2 cups leeks, or combination
• coarse salt
• fresh ground pepper
• 1 cup tomato (your choice of grape, cherry halved, or regular sliced or chopped)
• 6 egg whites
• 4 egg yolks, beaten
• 4 ounces cheese (shredded or crumbled your choice)

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.

Reviews

[Bonnie G #2]

Can't even remember how long ago I'd saved this recipe to make, forgot about it and found it today and decided to make it for breakfast. Was DH happy I did!! It's so light and fluffy and really looked pretty. I used onions, bacon, fresh tomatoes, spinach and swiss cheese that I sauted in the bacon grease. Then followed the very clear directions, YUM!! It diffently is not the same texture as most frittatas but a lovely change that we very much enjoyed, and a plus is it's fast and easy to put together.

[cookingpompom]

I made this tonight as directed, it was more like a baked omlette, it was VERY fluffy, perhaps like a souffle frittata. I was really wanting a frittata, it was lovely - just not what I was wanting.

[Dreamer in Ontario]

This recipe is just fabulous! I made it as written but in future I'll adjust the veggies to suit my family's taste. It's a wonderful base frittata recipe. Made for ZWT Frittata Challenge.