Tomato, Tarragon and Mostly Egg White Frittata
Instructions:
- 8 large egg whites
- 2 large eggs
- 2 ounces parmesan, grated
- 1 tablespoon finely chopped fresh tarragon
- 1/2 teaspoon freshly ground black pepper
- Pinch of sea salt
- 2 teaspoons butter
- 1/2 small onion, diced
- 6 organic plum tomatoes, seeded and diced
- Preheat oven to broil.
- In a medium bowl, whisk eggs briefly until blended. Add half of the parmesan and all the tarragon, pepper, and salt.
- Melt butter in a 9-or 10-inch nonstick, oven-safe sauté pan or skillet over medium-high heat. Add onion and sauté until soft. Add tomatoes and sauté for 2 to 3 minutes (or a little longer if they are very watery to allow water to evaporate). Pour egg mixture into 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 broiler for 3 to 4 minutes until lightly browned and fl uffy. Cool slightly, and then invert onto serving platter. Serve hot or at room temperature.