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Egg-White Frittata with Shrimp, Tomato, and Spinach

Egg-White Frittata with Shrimp, Tomato, and Spinach

Ingredients (8)

  • 4 tablespoons unsalted butter (1/2 stick, preferably clarified)
  • 7 ounces cleaned, deveined shrimp, halved lengthwise
  • 4 Oven-Roasted Tomatoes (recipe link in intro), cut into wedges
  • 4 cups fresh spinach, chopped
  • 4 tablespoons chives, snipped
  • Salt
  • Freshly ground black pepper
  • 2 cups egg whites, beaten (from about 16 eggs)
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Nutritional Information
  • Calories229
  • Fat15.99g
  • Saturated fat7.53g
  • Trans fat0.35g
  • Carbs5.33g
  • Fiber1.65g
  • Sugar2.59g
  • Protein16.19g
  • Cholesterol363.35mg
  • Sodium530.73mg
  • Nutritional Analysis per serving (6 servings) Powered by

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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.

Tips for Eggs and Shrimp

Instructions

  1. 1Heat the oven to 350°F. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Increase the heat to high, add the shrimp, and sauté until they’re about three-quarters of the way done—crisp-tender and still translucent in the center.
  2. 2Add the tomatoes and spinach and sauté for 1 minute or until the spinach is completely wilted. Remove from heat and add the chives. Season generously with several pinches of salt and pepper.
  3. 3Place a 6-inch ovenproof nonstick skillet or well-seasoned cast iron pan over medium heat. Add the remaining 3 tablespoons butter and swirl it in the pan to coat evenly. Add the egg whites and spoon the shrimp mixture into the center. Bake in the oven until the eggs are puffed and completely set in the center, about 10 to 12 minutes.
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