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!

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.

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.

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

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

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.

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

Geez, this recipe is a keeper!