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Sage Egg-White Frittata

Here is proof that an incredibly rich and flavorful frittata can be low in fat and very nutritious.

  • servings: 4




  • 9 egg whites
  • 3 eggs
  • 1 cup chanterelles, cleaned and chopped
  • Kosher salt and freshly ground pepper
  • 1 teaspoon extra-virgin olive oil or nonstick cooking spray
  • 1/4 cup whole small sage leaves
  • 2 cups mixed greens, trimmed, washed, and dried


  1. Step 1

    Preheat the oven to 375 degrees. In a bowl, whisk the egg whites until frothy.

  2. Step 2

    In another large bowl, whisk the eggs until foamy and lemon colored. Fold the egg whites into the eggs. Add the mushrooms and season with salt and pepper.

  3. Step 3

    Heat a nonstick ovenproof skillet slicked with olive oil or nonstick cooking spray over medium heat. Add the eggs, sprinkle the sage leaves on top, and cook for about 4 minutes, or until the edges are set.

  4. Step 4

    Transfer to the oven and cook for 4 to 6 minutes, until set and golden. Cut into wedges and serve over the mixed greens.

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