Frittatas are a simple and delicious breakfast that everyone (including the kiddos) is sure to love. Our egg white frittata is seasoned with fresh herbs and topped with beautiful slices of tomato.
Prep time: 10 minutes
Cook time: 28 minutes
- 2 tablespoons extra-virgin olive oil
- 2 cups liquid egg whites
- 1/4 cup low-fat milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup reduced fat shredded cheddar cheese
- 1 small tomato, thinly sliced
Preheat oven to 400°F.
Combine egg whites, milk, salt and pepper in a small bowl and set aside.
Pour extra-virgin olive oil into oven-safe skillet. Add onion and cook over medium heat until softened, about 3-5 minutes. Stir in garlic and cook for 1-2 minutes. Add rosemary and thyme and cook for 1 minute. Add egg white mixture to skillet. Sprinkle frittata with cheese and arrange tomato slices on top.
Bake until eggs are set, about 15-20 minutes. Season with additional salt and pepper, if desired.
ORANGE & FIELD TIP: If you’d like to customize your frittata with additional vegetables, be sure to add them prior to pouring the egg mixture into the skillet.