Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Jess Thomson
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
34 mins
Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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.

Nutrition Facts

132 calories; fat 7.5g; saturated fat 3.3g; mono fat 3.3g; poly fat 0.5g; protein 9g; carbohydrates 7g; fiber 1.5g; cholesterol 17mg; iron 1mg; sodium 335mg; calcium 100mg.
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