I love breakfast. I know I’ve said this many times before, but it’s my favorite meal of the day. There are just so many options, from sweet to savory. One of my favorite go-to meals is an egg scramble or frittata. I love their versatility and usually take the opportunity to clean out my fridge!
I decided to try something new. I had this genius idea, or so I thought, for a new take on an old classic.
I googled it (because that’s the first step in the creative thought process, right?!) and what do you know, my genius idea had already been thought of! Oh well, at least the name I came up with for them is original, although I never was able to decide which fit better frittafflé or Soufflittata;)
At first glance, it looks very similar to a frittata. The thing that distinguishes this particular dish, is that the eggs are first separated and the egg whites are beaten to soft peaks. They are then folded into the egg yolks, like in a soufflé. This makes the eggs light and fluffy!
After transferring the fluffy egg mixture to a skillet and letting it set over medium heat, you can then top it with whatever you want! I took this opportunity to use up a bunch of the veggies I had in my fridge.
I sautéed some onions, bell pepper, and zucchini. You could also use squash, leeks, or kale instead. Like I said, it’s very versatile and can be just adjusted to fit your taste.
Then, separate the room temperature eggs. To the egg yolks, I folded in some leftover baked potato (already cooked), chopped spinach, salt and pepper. Feel free to use sweet potato instead and you can even add cheese or meat, if you’d like!
In a clean bowl, beat the egg whites to the soft-peak stage. It should be light and fluffy, but still soft. Be careful not to over beat them!
Carefully fold the beaten egg whites into the yolks a little at a time, until fully incorporated.
Transfer the mixture into an oiled, oven-safe skillet and allow to cook over medium-low heat just until set, about 1-2 minutes.
Top with all of your veggies and then bake in a 375F oven for 15-20 minutes or until lightly browned and egg is springy.
Serve from the skillet or transfer to a serving platter or cake plate and cut into wedges. It makes a beautiful presentation and is such a fresh, healthy breakfast, perfect for the spring and summer! Bon appétit, friends!
- 2 tablespoons coconut oil, ghee/butter, divided
- ½ onion, chopped or sliced thin
- 1 bell pepper, chopped or sliced thin
- 1 small zucchini, sliced thin
- 1 medium baked potato, cut up
- 1 cup spinach, coarsely chopped
- ½ cup tomato, chopped or sliced
- 8 large, room temperature eggs, separated
- salt and pepper, to taste
- CUSTOMIZABLE OPTIONS: Add cheese, meat, or substitute with different veggies.
- In a large, oven-safe skillet, melt 1 tablespoon of the oil or butter. Add onion and cook for 2-3 minutes, just until they begin to soften. Add pepper, zucchini, and generously season with salt and pepper. Cook for several more minutes, until veggies are tender and cooked to your liking. Transfer to a plate to cool. Preheat the oven to 375F.
- Separate the egg whites from the egg yolks. To the yolks, add cut up baked potato, spinach, and generously season with salt and pepper. If you wanted to add meat or cheese, add it now.
- In a separate clean bowl, whisk the egg whites to soft peak stage. It should be fluffy and small "peaks" form when the whisk or beater is lifted. You can use an electric mixer or beat with a whisk by hand. Can take a few minutes, a little longer if doing it by hand.
- Using a rubber scraper, gently fold in a large scoop of the whipped egg whites into the yolk mixture. Continue to fold in scoops of whipped egg whites until it's all incorporated.
- In the same large oven-proof skillet you used earlier, melt the other tablespoon of oil. Brushing it up the sides of the pan. Pour in the egg mixture and allow to "set" over medium-low heat for 1-2 minutes. Carefully distribute sautéed veggies and chopped tomato over the egg mixture.
- Transfer the pan to the preheated oven and bake for 15-20 minutes, or until puffed and lightly brown. Remove and let cool. Serve from the skillet or carefully transfer the frittata to a serving platter. Serve immediately.