Egg White and Sun-Dried Tomato Frittata

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.

Yield: 6 servings (serving size: 1 wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 7.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 9g
  • Carbohydrate: 7g
  • Fiber: 1.5g
  • Cholesterol: 17mg
  • Iron: 1mg
  • Sodium: 335mg
  • Calcium: 100mg

Ingredients

  • 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)

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
Note:

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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