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