The Atlanta Journal-Constitution
EGG WHITE FRITTATA WITH ROASTED TOMATOES AND FETA
The twofer aspect of this chef ’s take on a healthful classic - a batch of ovenroasted, garlicky tomatoes is made first - is just one reason why we like this breakfastfor-dinner recipe.
It takes about 16 large eggs to yield enough whites for this recipe, but you’d have to find a use for all those yolks. We tested this with a carton of liquid egg whites instead.
Serve with whole-grain toast.
Make ahead: You’ll roast twice as many cherry tomatoes as you need for this recipe; what’s left over can be refrigerated for up to 1 week or frozen in a zip-top bag for up to 2 months. For the tomatoes 3 cloves garlic 3 pints cherry tomatoes (may substitute 1 1/2 pounds small, round tomatoes; see headnote) 3 tablespoons extra-virgin
olive oil 1/2 teaspoon dried oregano 1 teaspoon kosher salt Pinch freshly ground black
pepper For the frittata 4 cloves garlic Leaves from 6 to 8 stems mixed fresh herbs, such as parsley, mint and dill 2 cups liquid egg whites
(see headnote) Kosher salt Freshly ground black
pepper 1 tablespoon grapeseed or
canola oil 3 tablespoons crumbled
feta cheese
For the tomatoes: Preheat the oven to 375 degrees.
Mince the garlic. Place the tomatoes in a roasting pan, then add the garlic, oil, dried oregano, salt and pepper. Toss to coat evenly, then roast for 10 to 12 minutes, until the tomatoes blister and deflate. The yield is about 4 cups, including juices; you’ll use half for this recipe. Reserve the rest as noted in the headnote. (At this point, you can use tongs or a fork to discard the loosened skins if you’d like.)
For the frittata: Increase the oven temperature to 500 degrees. Drain the liquid from your 2 cups of roasted tomatoes.
Thinly slice the garlic and place it in a medium (10-inch) ovenproof skillet. Coarsely chop the leaves of fresh herbs to yield 1/2 packed cup. Pour the egg whites into a large liquid measuring cup or mixing bowl and whisk (by hand) just until the top third or so is frothy. Season lightly with salt and pepper, then add the chopped herbs.
Pour the oil into the skillet with the garlic and heat over medium heat. Once the garlic begins to brown, stir in the 2 cups of roasted cherry tomatoes, mashing some of them if you’d like. Pour in the egg white mixture and shake the pan so the solids are evenly distributed. Scatter the cheese on top.
Immediately transfer to the oven; roast for 6 to 10 minutes, until gloriously puffed and just set. Let cool for 5 minutes (the frittata will deflate) before cutting into wedges. Serve warm. Serves: 4
Per serving (using half the tomatoes and grapeseed oil): 180 calories, 15 grams protein, 7 grams carbohydrates, 11 grams fat, 2 grams saturated fat, 5 milligrams cholesterol, 450 milligrams sodium, 1 gram dietary fiber. Adapted from “Live to Eat: Cooking the Mediterranean Way,” by Michael Psilakis (Little, Brown, 2017).