Egg White Frittata with Tomatoes

Name: Egg White Frittata with Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cup liquid egg whites (100% pure); 0.5 cup part-skim ricotta cheese; 1 zucchini (finely diced); 1 cup cherry tomatoes (halved); 4 cup baby arugula; 1 tablespoon olive oil (extra virgin); 2 clove garlic (minced); 2 tablespoon fresh basil (thinly sliced); 1 tablespoon lemon juice (freshly squeezed); 0.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Fluffy baked egg-white frittata studded with sweet cherry tomatoes, zucchini, and creamy part-skim ricotta, paired with a bright arugula salad.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.21/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Pescatarian
Keto
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Kosher
Low-Fat

Ingredients

3 cup liquid egg whites (100% pure)
0.5 cup part-skim ricotta cheese
1 zucchini (finely diced)
1 cup cherry tomatoes (halved)
4 cup baby arugula
1 tablespoon olive oil (extra virgin)
2 clove garlic (minced)
2 tablespoon fresh basil (thinly sliced)
1 tablespoon lemon juice (freshly squeezed)
0.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 375°F. Heat 1/2 tablespoon of olive oil in a 10-inch oven-safe nonstick skillet over medium heat.
Add finely diced zucchini and minced garlic to the skillet; sauté for 3 minutes until softened.
In a bowl, whisk liquid egg whites with sliced fresh basil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Pour the egg white mixture over the sautéed zucchini in the skillet. Scatter halved cherry tomatoes over top and drop small dollops of part-skim ricotta cheese evenly across the eggs.
Cook undisturbed on the stovetop for 2 minutes until edges begin to set, then transfer skillet to the oven. Bake for 18 to 20 minutes until the center is completely set and puffed.
While frittata bakes, toss baby arugula with remaining 1/2 tablespoon of olive oil, fresh lemon juice, remaining 1/4 teaspoon of salt, and remaining black pepper in a salad bowl.
Slice the warm frittata into wedges and serve immediately alongside the dressed baby arugula salad.

Notes

Using 100% pure liquid egg whites provides pure lean protein with zero dietary cholesterol and minimal saturated fat.

Nutrition (per serving)

Calories: 195
Protein: 25.1 g
Carbohydrates: 7.7 g
Fat: 5.6 g
Fiber: 1.8 g
Sodium: 640 mg
Saturated Fat: 1.5 g
Sugar: 5.2 g
Cholesterol: 10 mg