Tomato, Tarragon and Mostly Egg White Frittata
Note: This recipe can be made with 12 egg whites and no yolks for an all-egg-white frittata.
8 large egg whites
2 large eggs
2 ounces Parmesan, grated
1 Tbsp. finely chopped fresh tarragon
1/2 tsp. freshly ground black pepper
Pinch of sea salt
2 tsp. butter
1/2 small onion, diced
6 organic plum tomatoes, seeded and diced
Preheat oven to broil.
In a medium bowl, whisk the eggs briefly until blended. Add half the Parmesan and all the tarragon, pepper and salt.
Melt the butter in a 9- or 10-inch nonstick, oven-safe sauté pan or skillet over medium-high heat. Add the onion and sauté until soft. Add the tomatoes and sauté for 2 to 3 minutes (or a little longer, if they are very watery, to allow water to evaporate). Pour the egg mixture into the pan and stir gently with a heat-resistant spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set on top.
Sprinkle the remaining Parmesan on top and place under the broiler for 3 to 4 minutes until lightly browned and fluffy. Cool slightly and then invert onto a serving platter. Serve hot or at room temperature.