Just about everyone I know wants to start the new year with light and healthy meals. The key to successfully sticking to a lighter, healthier diet is not to sacrifice flavor, and this frittata fits the bill perfectly! Every bite of this egg white frittata is bursting with delicious flavor, it's essentially fat free, and is rich with vitamins. Happy, healthy 2014!
Rosemary-Tomato Egg White Frittata
The key to successfully sticking to a lighter, healthier diet is not to sacrifice flavor, and this egg white frittata its the bill perfectly!
- olive oil: 1 tablespoon
- red onion, thinly sliced: ½ cup
- garlic, minced: 1 teaspoon
- rosemary, washed, dried and finely chopped: 1 tablespoon
- teardrop or cherry tomatoes, sliced in half: ½ cup
- egg whites: 8
- salt, black pepper, and smoked paprika: a sprinkling of each
Step 1: Coat the bottom of a 10-inch, non-stick sauté pan with olive oil, and place it over medium-low heat.
Step 2: Add the onion, garlic and rosemary, and sauté until he onion is soft, about 4 minutes.
Step 3: Mix in the rosemary and tomatoes and cook for about 2 minutes, making sure everything is evenly distributed on the bottom of the pan.
Step 4: Crack the 8 egg whites into a bowl. (You can save the yolks for making ice cream or custard.) Then pour the egg whites on top of the ingredients, evenly distributing them. (Do not whisk or mix the egg whites before or after they're added to the pan.)
Step 5: Generously sprinkle the top with salt, black pepper and paprika.
Step 6: Cook until the bottom becomes solid white, then reduce the heat to low, cover and conitnue to cook until all of the whites have solidified, 10 to 15 minutes.
Step 7: Once the frittata is cooked, gently loosen the edges and slide it onto a large plate. Let it cool for a few minutes and then serve.