Author Notes: Inspired by the New York Times Article, “Debate in an Eggshell – Yolks vs. Whites,” by Elaine Louie (published, March 8th, 2011) I set out to create a flavorful predominately egg white frittata. While this recipe works with all egg whites, the inclusion of two whole eggs adds nutritional value and creates an overall richer frittata. - Victoria Yoffie
- 4 Egg Whites
- 2 Eggs
- 1 cup Ricotta Cheese
- 1/4 cup Chopped Sun Dried Tomatoes
- 1/4 cup Chopped Fresh Basil, With Extra For Garnish
- 1 tablespoon Chopped Fresh Oregano
- 1 tablespoon Olive Oil
- 4 Garlic Cloves, Minced
- 1 pinch Freshly Milled Black Pepper
- 1 pinch Salt
- 1 Medium Tomato, Cut Into 1/4 inch Round Slices
- Set a rack on the middle shelf of the oven and preheat to 400ºF.
- In the medium bowl, whisk together the eggs, ricotta, sun dried tomatoes, basil and oregano.
- In a 10 inch ovenproof skillet over high heat, warm the oil. Add the garlic, pepper, salt and sauté until garlic is lightly browned, about 1 minute.
- Add the egg and ricotta mixture to the skillet and stir to combine. Carefully place the tomato slices on top of the egg mixture. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.
- Sprinkle with basil, cut into wedges, and serve hot or warm.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta