Adapted from Cooking Light November 2010
This frittata is really more like a soufflé than a frittata. As you probably already know, I love frittatas and always like to try different varieties. What really shocked me about this one was that it only has egg whites. Since you beat the egg whites, the consistency of the “frittata” is really more like a soufflé. It was a very light, fluffy meal with a nice blend of flavors.
Yields 4 servings
- 1/8 teaspoon salt
- 8 large egg whites
- ½ teaspoon cream of tartar
- Ground black pepper, to taste
- 1/3 cup chopped drained oil-packed sun-dried tomatoes
- ¼ cup chopped green onions
- 1 ½ teaspoons olive oil
- 4 ounces crumbled goat cheese
- 1 tablespoon sun-dried tomato oil
- Preheat the oven to 400F (204C).
- Place salt and egg whites in a large bowl. Beat with a mixer at high speed until foamy. Add the cream of tarter and pepper and beat until soft peaks form. Gently fold in the tomatoes and onions.
- Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread the egg mixture evenly in the pan. Top with the crumbled goat cheese. Drizzle with the tomato oil.
- Bake in the preheated oven for 16 minutes or until puffed and golden. Loosen with a spatula and slide onto a platter. Serve immediately.
Comments: This is really a beautiful, impressive meal. Fresh out of the oven, the frittata radiates beauty in its golden, puffed elegance. The original recipe actually uses ricotta salata cut into wedges; however, I was unable to find it. The magazine suggested using feta instead, but I went for the goat cheese. Goat cheese goes very well with sun-dried tomatoes and has a nice kick to it. A tip for storing oil-packed sun-dried tomatoes: once you are done using them, add more olive oil to the jar so that it covers the remaining tomatoes completely. The tomatoes should keep well. This frittata is great for a brunch or dinner and leftovers for tomorrow’s lunch (maybe with an English muffin?).