Lighter Spring Frittata with Peas, Goat Cheese, and Caramelized Pearl Onions
Author: Whisk & Shout
Recipe type: Breakfast, Lunch, Brunch
Prep time:
Cook time:
Total time:
Serves: 2-4
This lighter frittata uses mostly egg whites, combined with spring peas, herbed chèvre, and caramelized pearl onions for a delicious vegetarian brunch item!
Ingredients
½ cup egg whites (= 3 egg whites)
2 eggs
⅓ cup water
½ cup pearl onions
2 tbsp olive oil, divided
1 tbsp white wine
½ cup peas
2-3 oz herbed chèvre
2 tsp turmeric, divided
1 tsp garlic powder
1 tsp nutritional yeast (optional)
1 tsp salt
1 tsp pepper
Instructions
Preheat oven to 375º F.
In a cast iron skillet, heat 1 tbsp olive oil over medium heat. Add 1 tsp turmeric and garlic powder and cook for 1-2 minutes.
Add pearl onions to skillet and toss to coat in oil and spices. Cook for 2-3 minutes, until onions brown and are fragrant. Add white wine and cook for an additional 2-3 minutes.
Take skillet off heat and remove onions from skillet. Set them aside in a bowl with the peas.
In a separate bowl, beat eggs and egg whites together. Add water, salt, pepper, 1 tsp turmeric, and nutritional yeast until well combined and a little foamy.
Wipe down the cooled skillet you used previously and coat it with remaining 1 tbsp of olive oil.
Pour in the egg mixture and add half of the peas and onions. Spoon 1 tsp amounts of about 2 oz of the chèvre into the frittata. Put the skillet in the oven, and bake for 10 minutes.
Carefully add the rest of the veggies and spoon/crumble 1 tsp amounts of the remaining chèvre onto the frittata.
Return the skillet to the oven for another 10-15 minutes, until it has set.
Remove from oven and let cool. Serve with Greek yogurt, if desired.
Recipe by Whisk & Shout at https://whiskandshout.com/lighter-spring-frittata-peas-goat-cheese-caramelized-pearl-onions/