Egg white and sun-dried tomato frittata

Recipe Information

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 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)

Directions

• Preheat oven to 400�F.

• 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.

Nutrition (per serving)

• Calories: 132 cal

• Total fat: 8g

• Saturated fat: 3g

• Monounsaturated fat: 3g

• Polyunsaturated fat: <1g

• Cholesterol: 17mg

• Sodium: 335mg

• Carbohydrate: 7g

• Fiber: 2g

• Protein: 9g

• Calcium: 100mg

• Iron: 1mg