Egg-White Frittata with Shrimp, Tomato, and Spinach Recipe
This simple, elegant egg dish can be served either hot or at room temperature. We like to eat it when it’s still nice and warm.
What to buy:
Look for the smallest shrimp you can find, so that you can fit more of them into the frittata. If you can’t find good-looking small ones, try quartering larger ones.
If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), we’ve found that Eggology’s packaged liquid egg whites are just as good as fresh ones.
Special equipment: Egg dishes really benefit from the use of a nonstick pan. Teflon-coated pans work really well, but if you’re leery of the coating, use a well-seasoned cast iron pan instead.
Game plan: Unlike whole butter, clarified butter can be cooked 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 also need to roast the tomatoes ahead of time.
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- 4 tablespoons unsalted butter (1/2 stick, preferably clarified)
- 7 ounces cleaned, deveined shrimp, halved lengthwise
- 4 Oven-Roasted Tomatoes, cut into wedges
- 4 cups fresh spinach, chopped
- 4 tablespoons chives, snipped
- Freshly ground black pepper
- 2 cups egg whites, beaten (about 16 eggs)
- Heat 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.
- Add 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.
- Place 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.
Beverage pairing: Domaine de la Pépière Muscadet, France. This light, fluffy, and subtly flavored dish should be paired with a white wine with good acid but not a surfeit of overwhelming flavor or oak. Muscadet is a great choice, as it’s to some extent “neutral” in flavor (meaning that it won’t overwhelm), but it also has a lovely melon and citrus profile and a minerally skeleton that brings great texture to the pairing.