The leftovers are great, too - you can even grab a slice and eat it cold for a quick snack. I love making frittatas, including mushroom frittata and spinach frittata. Egg dishes are perfect for breakfast or brunch - they are flavorful and satiating. Frittatas are especially fun to make because you can use up whatever ingredients you happen to have on hand. This egg white frittata is fluffy and delicious and perfect for using up extra egg whites, although you can also use egg whites from a carton. It’s wonderful for brunch, and I love having the leftovers for my breakfasts throughout the week.
Ingredients
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They are very tasty when gently reheated in the microwave, or even cold.
Butter: I use it to grease the skillet. Egg whites: I use eight large egg whites. You can use whole egg whites from fresh eggs or egg whites from a carton. To season: Kosher salt, black pepper, and garlic powder. I add the garlic powder because egg whites are a bit bland, and garlic enhances their flavor. Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded. Cherry tomatoes: I slice them in half. They’re delicious after being cooked into the frittata, and they also add great color. Green onions: The green parts only. Just like the tomatoes, they add color AND flavor.
For example, another tasty combination that I really like is sun-dried tomatoes, crumbled goat cheese, and oregano. This is, in my opinion, the best part about making omelets and frittatas. You can - and should - experiment and use whatever you have on hand. Your first step is to whisk egg whites with salt, pepper, and garlic powder until fluffy. Then, mix in some parmesan. Pour the mixture into a preheated, greased cast-iron skillet. Top the frittata with tomatoes and scallions and cook it on the stovetop until the bottom is set. Slice the frittata and serve. You can slice it into four large slices or six smaller ones. I usually slice it into four pieces. When I serve it for dinner, I like to serve it with any of the following salads:
Arugula salad Tomato salad Cucumber tomato salad Cucumber salad Asparagus salad Israeli salad
You can also freeze the leftovers. Place the completely cooled slices in a freezer bag and freeze them for up to three months. You can reheat the frozen slices in the microwave.
Recipe Card
