|Preparation Time||10-15 Minutes|
|Cook Time||15-20 Minutes|
|Total Time||25-35 Minutes|
|Main Ingredient||Egg Whites; Sun-Dried Tomatoes|
|Meal||Breakfast; Brunch; Lunch|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; Gluten Free; Vegetarian|
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 oil-packed sun-dried tomatoes, chopped and drained
1/4 cup green onions, chopped
1 1/2 teaspoons olive oil
4 ounces ricotta salata, cut into 6 thin wedges
1 tablespoon sun-dried tomato oil
Fresh parsley, chopped (optional)
Preheat oven to 400ï¿½F.
Add egg white and salt to a large bowl and whisk rapidly or beat with a mixer until eggs become foamy. Add the cream of tartar and pepper and continue beating or whisking until the foam-like eggs begin to form soft peaks. Then, add tomatoes and onions and gently mix with a large spoon.
Using a 10-inch ovenproof nonstick skillet, heat the oil over medium-high heat. Pour egg mixture into skillet and top with ricotta wedges and tomato oil.
Place skillet in oven and bake until puffed and golden (approximately 15-20 minutes).
Remove skillet from oven and loosen egg mixture using a spatula. Slide frittata onto a serving dish. If desired, top with parsley.
Calories: 132 cal
Total fat: 8g
Saturated fat: 3g
Monounsaturated fat: 3g
Polyunsaturated fat: <1g