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Soufflé Frittata by Michelle Tam / Nom Nom Paleo
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Soufflé Frittata

With this recipe 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.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Dinner
Cuisine: American, French
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Vegetarian, whole
Servings: 1
Calories: 452kcal

Ingredients

  • 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

Instructions

  • 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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 452kcal | Carbohydrates: 1g | Protein: 17g | Fat: 42g | Sugar: 1g