Coat a large ovenproof skillet with oil and set on medium heat. Add onions, potatoes and mushrooms, and sauté.
In a mixing bowl, beat the egg whites into a white froth.
In another large mixing bowl, beat the whole eggs, then add milk, flour, baking powder, sea salt and pepper. Fold in the egg whites and sprinkle in the herbs. Pour the egg mixture into the skillet with the sautéed vegetables. Cover the handle in aluminum foil before placing in the oven.
Bake 15–20 minutes. Remove from oven and cool for 10 minutes before serving
Feel free to experiment with your favorite vegetables. Be aware that
some vegetables will release more water after sautéing. Pour off some
liquid before adding the egg mixture to keep the frittata from being too
TIP: You can also bake the frittata in an oiled square,
glass baking dish. Just evenly distribute the vegetables on the bottom
of the dish and pour the egg mixture overtop.
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