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.