Soufflé Frittata

  • 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
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