- 3 eggs, separated into whites and yolks
- Kosher salt
- 1 tablespoon butter, melted and cooled to room temperature
- Freshly ground black pepper
- 1 tablespoon cooking fat
Preheat the oven to broil. Separate the eggs and beat the egg whites in a bowl with a pinch of salt until stiff peaks form. I use an immersion blender with a whisk attachment for this.
In a separate small bowl, beat the egg yolks and the melted butter together with a fork.
Pour the egg yolks and your choice of filling 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. Do not over mix!
Melt a tablespoon of desired cooking fat in a medium skillet over medium heat and add the egg mixture. Cook it on the stove for 2 minutes then transfer it into the preheated oven for broiling.
Broil the frittata in the oven for an additional 8 minutes. When done, the soufflé frittata should look fluffy and lightly browned on top.
- Yields: 4 servings
- Preparation Time: 20 minutes