Egg White Frittata - A frittata is sort of like an open-faced omelet. They are really versatile and quite happy to act as a breakfast or brunch main dish… or even a midday meal accompanied by a salad. In summer, they are perfect as a light evening meal. A classic Italian frittata is usually enriched with cheese and plenty of vegetables. It is often meant to be enjoyed without any meat.
For the frittata, a technique was developed that closely mimics the use of a whole egg. It is critical to use the combination of a small amount of fat, soy flour for protein, water and lecithin to help everything bind and emulsify. This combination is very similar to the structure of an egg yolk, so when it is mixed well with egg whites you have… well… basically a whole egg (without the saturated fat and cholesterol).
Jack McNulty takes you through the recipe step-by-step