This Potato Egg White Frittata recipe is every bit as hearty as a whole egg frittata, and you might even like it better! Egg white recipes like this one can be very versatile and can take on several delicious flavors at once. 
What is a frittata?
- Frittata is the word for omelet in Italian.
- It presents as a crustless quiche and the eggs are typically enriched with additional ingredients such as meats, cheeses or vegetables — or any combination thereof.
Do you ever order an egg white omelet because you think it’s the “light and healthy” choice?
Well, it’s certainly a healthy choice — however, why does it have to be light? Don’t get me wrong, light can be delicious, but when I’m especially hungry, I want something that tastes hearty, rich, and healthy, but not light. Know what I mean?
Well, as it turns out, recipes with egg whites do not always have to be light. And let me tell you, this scrumptious Potato Egg White Frittata totally does the trick!
There is in fact a trick to this.
What is the trick to making the best egg white frittata?
NEVER whisk or mix egg whites in any way, shape or form!
Why?
Simple — so they don’t taste light. And by the way, they still are light — in the healthy sense of the word.
The result of not mixing the egg white is a texture that’s thick and smooth. This is how I get the “hearty.” The “rich,” I get by developing the flavors of the added ingredients.
And in the case of potato egg white frittata, it’s the addition of the caramelized onions that bring it on.
The technique for adding the whites to recipes with egg whites in omelets and frittatas. . .
- Crack the egg, obtain the whites and add them to the pan as they are. NO mixing of any kind — not even to season them, which you’ll do later in the cooking process.
Enjoy every last bite of your Caramelized Onion-Potato Egg White Frittata!
Oh, and should you find yourself with an abundance of egg whites — say, more than you need for this frittata — here’s a fun list egg white recipes (all desserts)!
This Potato Egg White Frittata is every bit as hearty as a whole egg frittata, and you might even like it better!
- olive oil for the pan
- 2 1/2 cups yellow onion, thinly sliced
- 2 1/2 teaspoons garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 cup small red potatoes, thinly sliced
- 12 large egg whites
- sea salt and freshly ground black pepper
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Coat the bottom of a 10-inch, non-stick sauté pan with olive oil, and place it over medium-high heat.
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Add the onions and garlic and sauté, stirring every couple of minutes, until he onions are soft and nicely browned, about 7 minutes.
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Mix in the thyme and let this cook for another minute or so -- until it's very aromatic.
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Add the potatoes and sauté for a couple of minutes. Then turn the heat to low, cover and let the potatoes steam until they are tender, 8 to 10 minutes.
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Season generously to taste with salt and pepper. (Here's how.)
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Turn the heat off and remove half of the onion-potato mixture from the pan. Set it aside, and then arrange the other half, so that it neatly covers the bottom of the pan.
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Crack the 12 egg whites into a bowl. (You can save the yolks for making ice cream or custard.) Do not mix or whisk the egg whites in any way. (Not even for a second!)
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Turn the heat to medium, and pour the egg whites into the pan, evenly on top of the arranged onion-potato mixture. Then quickly arrange the remaining half of the onion-potato mixture directly on top of the egg whites. Most of this will stay "afloat."
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Cook until you see that the bottom is opaque, then reduce the heat to low, cover and cook just until all of the whites have solidified, about 15 minutes.
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Once the frittata is cooked, gently loosen the edges and slide it onto a large plate. Let it cool for a few minutes and then serve.
Such an interesting concept to not whisk the eggs. And I love the addition of the carmelized onions. Will definitely try this soon.
Aimee – I hope you try it. You will LOVE the onions!
This may sound silly but I mean it in all seriousness: do you miss the yolks? Every time I have tried any kind of egg white dish all I want is the creamy, rich, fatty yolks to be involved.
Hey Chris, Not a silly question at all! And yes, until I came up with this method. Not saying I invented it, but I’ve never seen it done this way before. 😉 When you don’t mix the whites at all & crack them right into the pan, or into a bowl and then pour them directly into a pan — it results in a thick smooth texture. Unlike when the whites are whipped and a lot of air is added to them. Make sense? Thanks for visiting my site & checking out my recipes! 🙂
Frittata. I like saying and I like eating it. But I always have trouble spelling it… GREG
me too 🙂
Greg you are too funny! Did I spell it correctly? 😉
What a great idea! Whether or not you invented it, you get all the credit for sharing it!
Thanks, David! 🙂
Beautiful images Valentina! I have been eating a lot of frittatas recently-will try not whisking the egg whites:) Thank you.
Thank you, Lynn! 🙂
Now Lynn, when you tell me my images are beautiful, I take it as a HUGE compliment. So thank you!!! I know I say it all the time, but the images on your site are works of art!
This looks stunning. I thought for sure you had some cheese in there – looks so creamy.
But I see you don’t.
Now, tell the truth – what did you do w/ all the yolks?
Flan, right? 😉
Colette, you are too funny! I usually save yolks for ice cream . . . these are still in the fridge, so I’d better get on it! xo
I have a new obsession with egg whites for breakfast! This looks like an amazing way to jazz them up!
Thanks so much Julie! 🙂
This sounds amazing. Thanks for posting this up. Something different to try as well.
Simon
Thanks so much. I hope you give it a go. 🙂
Looks amazing, I’ll be making this for Mother’s Day brunch!
Fantastic, Mark! Hope you love it. 🙂