Egg White Frittata with Arugula, Tomato and Goat Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 168
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 10
- Sodium
- 331
- Total: 35 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)
Directions
- Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
- Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
- Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
- Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.