Nom Nom Paleo

Soufflé Frittata

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I love making frittatas because they’re so easy, tasty, and versatile However, even this frittata lover can get tired of them — even with different fillings. Luckily, I came across a new variation in Mark Sisson’s Primal Blueprint Quick & Easy Meals – soufflé frittatas!

Souffle Frittata by Michelle Tam

All you do is separate the whites from the yolks, beat them separately, and then fold in the yolks and your favorite filling. You end up with a really fluffy, cloud-like frittata — like a soufflé! Granted, it’s much easier making a regular frittata but these are darn good and worth the extra five to ten minutes of work.

Check out the recipe and pics after the jump!

Here’s what I assembled to make one 8-inch frittata:

  • 3 eggs, separated into whites and yolks
  • 1 tablespoon of butter, melted but cooled to room temperature
  • 1 tablespoon of butter (for the pan)
  • 1/3 cup of your favorite frittata filling (I used leftover stir-fried collards and pancetta)
  • Kosher salt
  • Pepper

Here’s how I made it:

I preheated my toaster oven to broil and beat the egg whites in a bowl with a nice pinch of salt until stiff peaks formed.

Souffle Frittata by Michelle Tam

Beating them with a whisk gives me sore forearms so I’m gonna get myself a cheapo hand mixer.

In a smaller bowl, I beat the egg yolks and the melted butter together.

Souffle Frittata by Michelle Tam

Then, I poured the egg yolks and filling into the bowl holding the whipped whites.

Souffle Frittata by Michelle Tam

I cracked on some black pepper and used a rubber spatula to gently fold in the ingredients until it was all incorporated.

Souffle Frittata by Michelle Tam

Don’t overmix!

I melted a tablespoon of butter in a small cast iron skillet over medium heat and added the frittata mixture. I cooked it on the stove for 2 minutes and then I transferred it to the toaster oven.

Souffle Frittata by Michelle Tam

After about 10 minutes, the soufflé frittata was fluffy and browned on top.

Souffle Frittata by Michelle Tam

Geez, this recipe is a keeper!

Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).