skish
IT

Egg-white frittata with mozzarella, cherry tomatoes and basil

Light and melting, like a warm caprese.

  • 10 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Egg-white frittata with mozzarella, cherry tomatoes and basil

Per serving

Calories
370 kcal
Protein
35.7 g
Carbohydrates
19.9 g
Fat
15.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Egg whites150 g
  • Eggs1
  • Light mozzarella60 g
  • Cherry tomatoes80 g
  • Basil3 g
  • Extra virgin olive oil1 teaspoon
  • Puffed corn cakes2
  • Saltto taste

Contains: lactose, eggs

Method

  1. Dice the mozzarella and let it drain; wash the cherry tomatoes and halve them.
  2. Beat the egg whites with the egg and a pinch of salt.
  3. Heat the oil in a small pan over medium heat, pour in the eggs, scatter over the tomatoes and mozzarella, cover and cook over low heat for 5–6 minutes, until the frittata is set and the mozzarella melts.
  4. Turn off the heat, finish with the torn basil leaves and serve with the corn cakes.

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