Egg White and Sun-Dried Tomato Frittata

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon cream of tartar 
• 8 large egg whites 
• 0.3 cup green onions chopped
• 0.1 teaspoon kosher salt 
• 0.3 cup oil-packed sun-dried tomatoes drained chopped
• 1.5 teaspoons olive oil 
• 4 ounces ricotta salata cut into 6 thin wedges
• 1 tablespoon sun-dried tomato oil 

Equipment

• bowl
• frying pan
• oven
• blender
• spatula

Directions

1. Preheat oven to 40
2. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy.
3. Add cream of tartar and pepper; beat until soft peaks form. Gently fold in tomatoes and onions.
4. Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.
5. Spread egg white mixture evenly in pan; arrange ricotta wedges on top.
6. Drizzle with tomato oil.
7. Bake at 400 for 16 minutes or until puffed and golden. Loosen with a spatula; slide onto a platter.
8. Serve immediately.
9. Garnish with parsley, if desired.