Buttermilk, Arugula and Shallot Frittata

Buttermilk, Shallot and Arugula Frittata

  • Servings: servings 2-3
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fritatta aplk

Author note: Frittatas are one of my favorite meals to make. The egg mixture can be prepared the night before and poured into a heated skillet when ready to cook. Frittatas also stay good for a few days in the fridge and make for an easy grab and go meal. They are delicious served warm, at room temperature or chilled. Also, remember that frittatas aren’t just for breakfast– they are satisfying at lunch or dinner. This recipe calls for a gruyere white cheddar blend of cheese (you can find this at Trader Joe’s). If you can’t find this blend of cheese just grate 1/4 cup of gruyere and 1/4 cup of white cheddar and then you will have your ingredient.

2 tablespoons unsalted butter

3 egg whites

2 eggs

2 tablespoons buttermilk

1/4 cup shallots, chopped

1/4 cup arugula, chopped

1/4 cup gruyere white cheddar blend, freshly grated

pinch of kosher salt

  1. Heat the oven to 350 degrees.
  2. In a medium-sized bowl, add the egg whites, eggs, buttermilk, shallots, arugula, cheese and salt. Stir to combine.
  3. In a medium-sized skillet, melt the butter. Coat the sides on the skillet with the melted butter.
  4. Once the butter is melted, add the egg mixture. Place in the oven and cook for 13 to 15 minutes (or until the eggs are set).
  5. Remove from the skillet and serve warm, at room temperature or chilled.

One thought on “Buttermilk, Arugula and Shallot Frittata

  1. Pingback: A Pleasant Little Hint | What to Make with Leftover Egg Whites | a pleasant little kitchen

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