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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous. Ingredients:
3 teaspoons olive oil, divided |
2 cups sliced onions or 2 cups scallions or 2 cups leeks, or combination |
coarse salt |
fresh ground pepper |
1 cup tomato (your choice of grape, cherry halved, or regular sliced or chopped) |
6 egg whites |
4 egg yolks, beaten |
4 ounces cheese (shredded or crumbled your choice) |
Directions:
1. Preheat oven to 350.
2. Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
3. Add onions/leeks and season with salt and pepper.
4. Saute a few minutes, cover and cook 5 more minutes.
5. Add tomatoes, cover and cook 2 more minutes.
6. Transfer to a bowl.
7. In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
8. Gently whisk in egg yolks.
9. Brush skillet with 1 tsp olive oil.
10. Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
11. Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
12. Cook over medium heat until sides are dry, 3 minutes.
13. Transfer to oven and bake about 20 minutes until center is set.
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