Egg White Frittata – Stove Top Method

Healthy stove top Egg White Frittata recipe. Naturally low carb and and low in fat. Recipe for frittata with step by step pictures and video.

Here is a simple and easy stove top frittata made with egg whites and loaded with veggies. A perfect breakfast fully loaded with protein and fiber from the vegetables. I have made the frittata adding a little South Indian touch with the addition of ingredients like curry leaves, turmeric etc… that is anti inflammatory and good for health. You can adapt the recipe by adding vegetables of your liking. Spinach, Asparagus etc.. works really well. Here is how to make Egg White Frittata.

Here is some of the links that will be useful for making egg white frittata
Non Stick Frying Pan with Lid
Olive Oil
Turmeric Powder
Red Chilli Flakes
Peri Peri Seasoning

Here is the video of Egg White Frittata – Stove Top Method

Here is how to make Egg White Frittata – Stove Top Method

Take a pan and add in the oil, chopped curry leaves, chopped garlic and chopped spring onion (the stem part / white part only). Sauté for a few minutes.

Add in the finely chopped onion and the finely chopped green chillies. Sauté for a few minutes till the onions are soft and starting to brown.

Add in the finely chopped bell peppers and the thinly sliced mushrooms.

Mix well to combine. Add a little salt and cover the pan with a lid. Cook for a few minutes on a low flame till the mushrooms are soft.

Take a bowl and add in the black pepper powder, turmeric powder, red chilli flakes, salt and little water. Mix well to combine. Adding the spice powder first in water avoids lumps and the powders dissolve and spread evenly in the egg mixture.

Add in the egg whites. You can also add whole eggs instead of egg whites. Add in the chopped coriander leaves and spring onions. Mix well to combine.

Add in the egg mixture to the pan. Reduce the flame to low. Gently scramble the egg whites until its 75% cooked. Cooking the eggs on a low flame keeps the eggs soft.

Flatten the surface and top it with tomato slices.
Note: At this stage you can sprinkle some cheese on top if you like.

With the flame on low, cook for 3-4 minutes. Cover the pan with a lid while cooking at this stage. Remove the pan from heat and let it cool for a few minutes. Gently cut triangles of the frittata.

In the mean time, lets make a cucumber salad. Slice the cucumbers in a mandoline. Add it to a bowl. To the bowl, add in the black salt, peri peri seasoning and the honey. Mix well to combine. Chill in the refrigerator till needed.

Arrange the cucumber slices on a plate and serve with a slice of the frittata.

Frittata can be served hot or at room temperature.

Egg White Frittata – Stove Top Method

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5 from 1 reviews

• Author: Suguna Vinodh
• Total Time: 30m
• Yield: 4 servings 1x

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Description

Healthy stove top Egg White Frittata recipe. Naturally low carb and and low in fat. Recipe for frittata with step by step pictures and video.

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Ingredients

Scale 1x2x3x

Ingredients for the frittata

1 teaspoon olive oil
1 sprig curry leaves, finely chopped
2 cloves of garlic, finely chopped
3 sprigs spring onion, (the white stem part)
1/2 cup onion, finely chopped
1 green chilli, finely chopped
1/4 cup yellow bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 teaspoon salt
1/2 cup button mushroom, thinly sliced
1/4 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
3 tablespoon water or stock
250ml egg whites
3 tablespoon coriander leaves, finely chopped
3 sprigs spring onion, green part, finely chopped
1 tomato, sliced
spring onions for garnish

For the cucumber salad

2–3 cucumbers, thinly sliced
1/4 teaspoon, black salt
1/2 teaspoon, peri peri seasoning
1 teaspoon honey

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Instructions

Take a pan and add in the oil, chopped curry leaves, chopped garlic and chopped spring onion (the stem part / white part only). Sauté for a few minutes. Add in the finely chopped onion and the finely chopped green chillies. Sauté for a few minutes till the onions are soft and starting to brown.

Add in the finely chopped bell peppers and the thinly sliced mushrooms. Mix well to combine. Add a little salt and cover the pan with a lid. Cook for a few minutes on a low flame till the mushrooms are soft.

Take a bowl and add in the black pepper powder, turmeric powder, red chilli flakes, salt and little water. Mix well to combine. Adding the spice powder first in water avoids lumps and the powders dissolve and spread evenly in the egg mixture.

Add in the egg whites. You can also add whole eggs instead of egg whites. Add in the chopped coriander leaves and spring onions. Mix well to combine. Add in the egg mixture to the pan. Reduce the flame to low. Gently scramble the egg whites until its 75% cooked. Cooking the eggs on a low flame keeps the eggs soft. Flatten the surface and top it with tomato slices.

With the flame on low, cook for 3-4 minutes. Cover the pan with a lid while cooking at this stage. Remove the pan from heat and let it cool for a few minutes. Gently cut triangles of the frittata.

In the mean time, lets make a cucumber salad. Slice the cucumbers in a mandoline. Add it to a bowl. To the bowl, add in the black salt, peri peri seasoning and the honey. Mix well to combine. Chill in the refrigerator till needed.

Arrange the cucumber slices on a plate and serve with a slice of the frittata. Frittata can be served hot or at room temperature.

• Prep Time: 10m
• Cook Time: 20m

Keywords: Egg White Frittata