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Egg White and Sun-Dried Tomato Frittata

This ethereally fluffy frittata tastes rich, thanks to the cheese wedges. Pair with a green or fruit salad to make this dish into a nice brunch.

Egg White and Sun-Dried Tomato Frittata

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By: Cooking Light
Servings
6 servings (serving size: 1 wedge)

Ingredients

  • 1/8 teaspoon kosher salt
  • 8 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup chopped green onions
  • 1 1/2 teaspoons olive oil
  • 4 ounces ricotta salata, cut into 6 thin wedges
  • 1 tablespoon sun-dried tomato oil
  • Chopped fresh parsley (optional)

Instructions

Here are your instructions

  1. Preheat oven to 400°.

  2. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and pepper; beat until soft peaks form. Gently fold in tomatoes and onions.

  3. Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread egg white mixture evenly in pan; arrange ricotta wedges on top. Drizzle with tomato oil. Bake at 400° for 16 minutes or until puffed and golden. Loosen with a spatula; slide onto a platter. Serve immediately. Garnish with parsley, if desired.

Recipe Notes

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Credit: My Recipes