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Stack of three slices of egg white potato frittata on white plate.
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5 from 1 vote

Egg White Frittata with Potato

This Egg White Frittata is every bit as hearty as a whole egg frittata, and you wont even miss the yolks!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast, Main Course
Cuisine: Italian, American
Keyword: light and healthy recipes, breakfast recipes with eggs, egg white only recipes
Servings: 4
Calories: 140kcal

Ingredients

  • olive oil for the pan
  • cups yellow onion, thinly sliced
  • teaspoons garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 cup small red potatoes (about ½ pound), washed, dried and thinly sliced
  • 12 large egg whites
  • sea salt and freshly ground black pepper

Instructions

  • Have all of your ingredients ready to go except the potatoes, which are best to slice at the last minute so they don't turn gray.
  • Sauté everything but the egg whites. Coat the bottom of a 10 inch, non-stick sauté pan with olive oil, and place it over medium heat.
    Add the onions and garlic and sauté, stirring every couple of minutes, until the onions are soft and nicely browned, about 10 minutes. Mix in the thyme and let this cook for another minute or so -- until it's very aromatic.
    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. You should stir a couple of times during this process. Season this mixture generously to taste. (Here's how.)
  • Remove half of the onion-potato mixture. 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 well-oiled pan.
  • Add the egg whites. With the heat low-medium, crack the eggs, one-by-one, separating them as you go, evenly into the pan. Let the whites drop gently into the pan, capturing the yolks in the shell. (You can save the yolks for making ice cream or custard.) This should be done carefully, to avoid getting yolk and/or shell into the pan, but quickly.
    Do not mix or whisk in any way. Not even for a second!
  • Return the other half of the onion-potato mixture. Now arrange the remaining half of the onion-potato mixture directly on top of the egg whites. Most of this will stay "afloat."
  • Cook. Cook until you see that the bottom is opaque, then reduce the heat to the lowest setting, cover and cook just until all of the whites have solidified, about 15 minutes.
  • Remove from pan and serve. Once the frittata is cooked, gently loosen the edges with a non-stick pan safe spatula, and slide it onto a large plate. Let it cool for a few minutes and then serve.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 140kcal