Egg White Frittata with Tomatoes and Scallions

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Egg white

  Raw, fresh eggs

  8 egg white (separated from yolk) or 320g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

Directions

1. Preheat the oven to 400°F. Grease an 8-inch oven-safe skillet with butter.
2. In a bowl, whisk the egg whites with salt, pepper, and garlic powder until foamy. Stir in the Parmesan cheese.
3. Heat the skillet over medium heat for about 3 minutes. Pour in the egg mixture and cook for 1 minute.
4. Arrange the halved tomatoes and scallion greens on top of the eggs. Continue cooking until the bottom is set, about 2 minutes, then transfer the skillet to the oven for 10 minutes until the frittata is puffy and golden.
5. Carefully loosen the edges with a spatula, slice, and serve.