Ingredients
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3
-
2
-
-
-
1
-
6
-
4
-
4
-
-
-
-
-
-
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Directions
Fluffy Golden Frittata,This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It’s based on a recipe in Martha Stewart’s Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.,We enjoyed this fluffy frittata. I added a couple of extra vegetables because I had them on hand. I chopped 4 mushrooms and a small yellow summer squash and sauteed them with the scallions. used roma tomatoes and sharp cheddar cheese and baked it in a 12″ cast iron skillet. I topped it with chopped chives after removing it from the oven. Delicious! **Made for Susie’s World Tour 2019 – Italy**
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
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Heat 2 Tsp Olive Oil in Oven Proof Non-Stick Skillet Over Medium Heat. |
|
3
Done
|
Add Onions/Leeks and Season With Salt and Pepper. |
|
4
Done
|
Saute a Few Minutes, Cover and Cook 5 More Minutes. |
|
5
Done
|
Add Tomatoes, Cover and Cook 2 More Minutes. |
|
6
Done
|
Transfer to a Bowl. |
|
7
Done
|
in a Separate Bowl, Beat Egg Whites With Salt and Pepper to Stiff Peaks. |
|
8
Done
|
Gently Whisk in Egg Yolks. |
|
9
Done
|
Brush Skillet With 1 Tsp Olive Oil. |
|
10
Done
|
Add Eggs and Spread Out to Cover Pan; Sprinkle Cooked Vegetable Mixture Over the Eggs to Within One Inch of the Edge. |
