Description
This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in martha stewart's everyday food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.
Ingredients
- Olive Oil
- Onions
- Coarse Salt
- Fresh Ground Pepper
- Tomatoes
- Egg Whites
- Egg Yolks
- Cheese
Instructions
- Preheat oven to 350
- Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat
- Add onions / leeks and season with salt and pepper
- Saute a few minutes, cover and cook 5 more minutes
- Add tomatoes, cover and cook 2 more minutes
- Transfer to a bowl
- In a separate bowl, beat egg whites with salt and pepper to stiff peaks
- Gently whisk in egg yolks
- Brush skillet with 1 tsp olive oil
- Add eggs and spread out to cover pan
- Sprinkle cooked vegetable mixture over the eggs to within one inch of the edge
- Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged
- Cook over medium heat until sides are dry, 3 minutes
- Transfer to oven and bake about 20 minutes until center is set