Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Egg White Frittata
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 768 mg
Frittatas are the perfect vehicle for almost any ingredient, so you can use whatever you have in the fridge. For this recipe, Ree has added cottage cheese for extra creaminess. It is perfect for breakfast or brunch.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 43 mg
- Sodium
- 768 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Place a large skillet over medium heat, then add 2 tablespoons butter, the onion and a pinch each of salt and pepper. Cook, stirring every so often, until the onions are golden and caramelized, 10 to 12 minutes. Remove to a plate.
- Meanwhile, add the cottage cheese, egg whites, hot sauce, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend until smooth. Set aside.
- Melt the remaining 2 tablespoons butter in the skillet and add the potatoes and prosciutto. Cook for 2 minutes, undisturbed, then stir and add the onions. Top with the grated cheese. Pour over the egg mixture and transfer to the oven. Cook until the eggs are just set, 20 to 22 minutes.
- Remove from the oven and let sit for 5 minutes before slicing, garnishing with parsley and serving.
