Serves 4
Intensely flavored add-ins—roasted tomatoes, pungent cheese, and bright herbs—are all it takes to turn fluffy egg whites into a meal. Stuff a wedge of this into a warm pita and wrap in foil if you need breakfast—or lunch or dinner—on the go.
1 tablespoon canola oil
4 cloves garlic, thinly sliced
2 cups Roasted Cherry Tomatoes (here) with their juices
¼ cup chopped mixed fresh herbs (parsley, mint, dill)
Kosher salt
Fresh ground black pepper
16 egg whites (2 cups), beaten until foamy
3 tablespoons crumbled feta cheese
Preheat the oven to 500°F.
Combine the oil and garlic in a 10-inch nonstick ovenproof skillet over medium heat and sauté until the garlic begins to brown. Stir in the tomatoes and herbs and season with salt and pepper. Distribute the tomatoes evenly in the pan. Pour the egg whites over and sprinkle with the feta. Transfer to the oven and bake until the egg whites are set, 6 to 10 minutes; they shouldn’t jiggle when you shake the pan. Let cool until the eggs are fully set. Cut the frittata into wedges and serve warm.