You can serve this simple, healthy egg-white frittata either hot or at room temperature, though we think it’s best warm. Look for the smallest shrimp you can find, or cut larger ones into quarters. If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), packaged liquid egg whites work just fine. Unlike whole butter, clarified butter can cook at a high temperature without burning. Make the clarified butter needed for this recipe the day before, or earlier; it keeps indefinitely in the fridge. To clarify, melt 4 sticks (1 pound) of unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on the top. Remove the pan from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze.
You’ll need to make a batch of our Oven-Roasted Tomatoes before you begin.
We featured this recipe in our Supercharge with Superfoods photo gallery.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...