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.
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)
How to Make It
Preheat oven to 400°.
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Something is just "off" on the flavors in this one. I think the whites may be too "light" of a flavor to counterbalance the sun-dried tomatoes in this recipe. Really quite quick and easy to make, but just isn't the best in flavor. Now I have 8 egg yolks to try and not waste....wouldn't make this one again.