Yes, summer is over and fall is here. Everything gets busier in the fall, and people need recipes that can be prepared quickly or over the weekend and frozen. We have work to do! Donuts to eat! This recipe didn’t seem like it would turn out well, considering how low fat it is, but it is actually a total winner. Using egg whites results in an incredibly light, fluffy dish, with olive oil and Parmesan cheese providing the necessary fat content. Perfect for a quick hot breakfast, a room temperature lunch or even as part of a dinner. These Egg White Fritattas are the perfect way to use up the last of summer’s produce in a recipe hearty enough for fall.
1 small container egg whites (16 oz.) or the whites of 8 eggs
1/3 cup grated Parmesan cheese
1 cup tomatoes cut into bite size pieces (grape tomatoes work well here because of their small size, but any tomatoes you have lying around will work well)
1/3 cup basil, cleaned and chiffonaded
1 medium onion, diced
1.5 Tbsp. olive oil
1)Preheat the oven to 320 F. Heat up the olive oil in the pan until it is rippling, then turn the heat down to medium -low.
2)Saute the diced onion slowly until the onions are soft, golden and smell intoxicating. This should take between 15 and 25 minutes.
3)Take the rest of your ingredients including the red pepper flakes,
4)And throw them into the bowl with your egg whites.
5)Scramble the mixture with a fork.
6)Bake in nonstick muffin tins for 15 minutes, or until the frittatas rise and a knife stuck in the middle comes out cleanly
The beauty of these fritatas is that they are so light but so hearty at the same time. Because of the oil in which the onions were cooked, there is a little bit of fat that keep the whites creamy and not at all rubbery. The tomatoes burst in the oven, turning sweet and juicy as they mingle with the heat of the red pepper and the herbaceous quality of the fresh basil. The Parmesan adds a salty edge that is crispy on the top and melty within, melding with the sweet onions. Piping hot, these are outstanding with a dash of Tabasco and a side of potatoes. Room temperature, they are a perfect lunch with a side salad.