Photo: John Autry; Styling: Leigh Ann Ross
Total Time
34 Mins
Yield
6 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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