Egg White and Sun-Dried Tomato Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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) |
Directions:
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.
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