Egg White Frittata with Asparagus
Serves 8
10 mins prep
35 mins cook
45 mins total
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.
0 servings
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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.
