Egg White and Sun-Dried Tomato Frittata

Egg White and Sun-Dried Tomato FrittataRecipe
Photo: John Autry; Styling: Leigh Ann Ross
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.


6 servings (serving size: 1 wedge)
Total time: 34 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 34 Minutes

Nutritional Information

Calories 132
Fat 7.5 g
Satfat 3.3 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 9 g
Carbohydrate 7 g
Fiber 1.5 g
Cholesterol 17 mg
Iron 1 mg
Sodium 335 mg
Calcium 100 mg


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)


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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