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.
Egg White and Sun-Dried Tomato Frittata
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- 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
- 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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