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Home > Egg white and sun-dried tomato frittata

Egg white and sun-dried tomato frittata

Recipe Information

Servings 6
Preparation Time 10-15 Minutes
Cook Time 15-20 Minutes
Total Time 25-35 Minutes
Difficulty Easy
Main Ingredient Egg Whites; Sun-Dried Tomatoes
Category Eggs; Fruit
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 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