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.
Time to make Soufflé Frittatas!
- 3 eggs, separated into whites and yolks
- 1 tablespoon of ghee or butter, melted but cooled to room temperature
- 1 tablespoon of ghee or butter (for the pan)
- 1/3 cup of your favorite frittata filling (I used leftover stir-fried collards and pancetta)
- Kosher salt
- Black pepper
- All of my recommended kitchen tools are listed here.
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 over mix!
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!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
- 3 eggs separated into whites and yolks
- Diamond Crystal kosher salt
- 1 tablespoon ghee or butter melted but cooled to room temperature
- 1 tablespoon ghee or butter to use to fry
- Freshly ground black pepper
- Preheat your toaster oven to broil. Separate your eggs and beat the egg whites in a bowl with a pinch of salt until stiff peaks form.
- In a separate small bowl, beat the egg yolks and the melted ghee or butter together with a fork.
- Pour the egg yolks and your choice of filling (I typically use some type of green and some type of protein) into the bowl holding the whipped egg whites.
- Crack some black pepper on top and fold the ingredients gently with a rubber spatula until everything looks incorporated. Don't over mix!
- Melt a tablespoon of ghee or butter in a small cast iron skillet over medium heat and add the frittata egg mixture. Cook it on the stove for 2 minutes then transfer it to the toaster oven.
- Cook the frittata in the toaster oven for an additional 10 minutes. When done, the soufflé frittata should look fluffy and browned on top!
Nutrition information is automatically calculated, so should only be used as an approximation.