NEW YORK (CBSNewYork) — Executive Chef Chris Bradley from Untitled at the Whitney stopped by the CBS 2 studios to make an Egg White Frittata with squash, zucchini, bell peppers and basil. The dish is served with a baby spinach salad with pickled onion, fennel and grapefruit-tarragon dressing on the side.

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Click here for a printable version of the frittata recipe (.pdf)

Click here for a printable version of the salad recipe (.pdf)

Egg White Frittata with Zucchini, Roasted Peppers & Basil

Serves: 4

  • 10 eggs, whites only
  • 1 medium zucchini, washed and thinly sliced
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 tablespoons extra virgin olive oil
  • 4 large basil leaves, torn into shreds
  • Salt and pepper to taste


To roast the peppers:

  1. Pre-heat the oven to the high broil setting.
  2. Split the peppers in half and place the peppers cut side down on a lightly oiled cookie sheet.
  3. Put the cookie sheet on the upper rack of the oven under the broiler and roast the peppers until the skin darkens and begins to blister.
  4. Remove the cookie sheet from the oven and allow the peppers to cool.
  5. Scrape out the seeds and any bits of the stem from the peppers.
  6. Carefully peel the peppers by using a knife and your thumb to pinch the skin and pull it away from the flesh.
  7. Cut the finished roasted peppers into thin strips.

For the frittata:

  1. Pre-heat the oven to 325 degrees.
  2. Heat the olive oil in a small non-stick pan over medium high heat.
  3. Add the zucchini and season with salt and freshly cracked black pepper.
  4. Toss the zucchini gently in the pan and continue to cook for 2 minutes.
  5. Add the roasted peppers and the basil and mix thoroughly with the zucchini.
  6. In a non-reactive bowl, whip the egg whites for 30 seconds.
  7. Pour the egg whites into the pan and stir with a rubber spatula.
  8. Once the egg whites begin to set place the pan in the oven and cook for 7 minutes or until the frittata is firm and the edges pull away from the pan.
  9. Turn the frittata out onto a cutting board or plate and cut into quarters.

Baby Spinach Salad with Fennel, Pickled Red Onions & Grapefruit-Tarragon Vinaigrette

Serves: 4

for the pickled red onions

  • 1 yellow onion, thinly sliced into rings
  • 1 cup rice wine vinegar
  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 small beet, rinsed, peeled and rough chopped
  • 1 tablespoon fennel seed
  • 1 tablespoon coriander
  • 1 teaspoon black peppercorns
  • 1 piece star anise
  • 1 sprig of thyme
  • 1 clove garlic


  1. Bring the rice wine vinegar, water, sugar and salt to a boil.
  2. While the liquid comes to a boil, toast the fennel seed, coriander, black peppercorns and star anise until it is fragrant.
  3. Add the spices, beet, thyme and garlic to the boiling liquid.  Remove from the heat and steep for 30 minutes.
  4. Place the onions in a clean resealable container with a lid. Heat the pickling liquid to a simmer, strain through a chinois and pour over the onions.  Refrigerate covered for 3 days before using.

for the vinaigrette

  • 2 ½ cups fresh squeezed grapefruit juice
  • 1 cup sherry
  • 1 shallot, finely minced
  • ¼ cup tarragon vinegar
  • ½ tablespoon Dijon mustard
  • ½ tablespoon honey
  • 2 sprigs tarragon
  • 1 ½ cups olive oil
  • salt and fresh cracked black pepper


  1. Reduce 2 cups of the grapefruit juice, the sherry and minced shallot to ½ cup.
  2. Remove from the heat and infuse with 1 sprig of tarragon.  Allow the reduction to cool and remove the tarragon.
  3. Blend the grapefruit reduction with the tarragon vinegar, mustard and honey.
  4. Whisk in the remaining ½ cup fresh grapefruit juice.
  5. Slowly blend in the oil.
  6. Pick and chop the remaining sprig of tarragon.  Add to the vinaigrette.
  7. Season to taste with salt and pepper.

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