Photo: John Autry; Styling: Leigh Ann Ross
Total Time
34 Mins
Yield
6 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

larthefoody
August 16, 2015
Why don't you post a review AFTER you try the recipe?!

larthefoody's Review

LovesToCook08
November 04, 2010
So delicious. i Used crumbled feta cheese because its what i had... but it would've been just as delicious with the ricotta. It was so light and airy and smelled delicious. You won't miss the yokes.

jmeleeS's Review

jmeleeS
March 16, 2014
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.

Rohanchinnu's Review

Sabertcat
April 03, 2013
Looks Yummy !!