Egg white frittata with shrimp and scallions
3 tablespoons olive oil
½ medium onion-sliced thin
2 cloves garlic-minced
2 cups egg white (from about 14-16 separated eggs)
6 ounces peeled medium shrimp-cut in half
4 scallions-cut into thin circles, use green and white parts
1 ounce arugula
- Preheat oven to 400*
- Heat 1 tablespoon oil in a 10-inch sauté pan (you can use a Teflon pan) over medium heat. Add onion and garlic and a pinch of salt and soften for about 5-7 minutes. Remove from pan
- While the onion and garlic are cooking, season the egg whites with salt and whip until nice and frothy.
- Heat remaining 2 tablespoons oil to just about smoking point. Season shrimp with salt and add to pan and sauté for about 2-3 minutes until opaque. Add cooked onion and garlic, scallions and egg whites. Stir until mix evenly.
- Place in oven until the frittata is cooked through, about 12-15 minutes. Slip onto cutting board, cut into serving wedges (4-8) place on top of arugula.
Here’s a delicious frittata recipe from renowned chef Bill Telepan!
Zucchini frittata with arugula
Serves 4 to 8
2 tablespoons olive oil
2 cloves garlic
1 medium zucchini, halved and thinly sliced
2 teaspoons thyme
8 eggs (free range and organic if possible)
1 ounce arugula (rocket)
- Preheat oven to 200 degrees Celsius. Put 1 tablespoon oil in a 10-inch sauté pan over medium heat. Add onion and garlic and a pinch of salt and soften for about 5-7 minutes.
- Add zucchini and thyme, mix together and cook an additional 3 minutes. Take off the heat, place in bowl and allow to cool to room temperature. Whisk the eggs together and add in the zucchini mix.
- Heat remaining oil in a 10-inch sauté pan on medium heat, place in the egg mix and cook on the stove until edges start to solidify and place in oven until the frittata is cooked through, about 10-12 minutes.
- Slip onto cutting board, cut into serving wedges (4-8) place on top of arugula and serve!
Chef Bill Telepan
One of New York’s first devotees of greenmarket cooking, Bill Telepan is committed to showcasing the season’s bounty through his cuisine. He insists on understanding where ingredients come from, how they’re cared for, and using the best of what’s available.
Telepan’s cooking style stems from his childhood in New Jersey, where his family cooked and shared hearty meals together, often featuring fresh vegetables from their garden. He began working at local restaurants at a young age, eventually enrolling in the Culinary Institute of America (CIA).
After graduating from CIA in 1987, Telepan trained with acclaimed chefs including Alfred Portale, Alain Chapel, Daniel Boulud, and Gilbert Le Coze.
In 2004, Telepan published Inspired by Ingredients, a cookbook designed with the home cook in mind. In 2005 he opened Telepan restaurant on the Upper West Side, which has earned many awards, including a 2014 Michelin Star and two stars from the New York Times.
Since 2008, he has been the executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Telepan has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training staff, and teaching culinary and nutrition concepts to students, parents, and teachers. In 2009, Telepan was selected to be part of First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. Bill currently lives on the Upper West Side with his wife and daughter.