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Egg White and Sun-Dried Tomato Frittata Recipe

   
 

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     Egg White and Sun-Dried Tomato Frittata

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   34 minutes
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 chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped green onions
1 1/2 teaspoons olive oil
4 ounces ricotta salata, cut into 6 thin wedges (Substitute feta if ricotta salata is unavailable.)
1 tablespoon sun-dried tomato oil
 
Chopped fresh parsley (optional)
Instructions
Preparation 1. Preheat oven to 400°. 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. 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.
Amount per serving Calories- 132 Fat- 7.5g Saturated fat- 3.3g Monounsaturated fat- 3.3g Polyunsaturated fat- 0.5g Protein- 9g Carbohydrate- 7g Fiber- 1.5g Cholesterol- 17mg Iron- 1mg Sodium- 335mg Calcium- 100mg


Originally Submitted 1/20/2013





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