Food Network Magazine - (04)April 2020

2 tablespoons extra-virgin olive oil
½ cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
½ cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)

1. Preheat the oven to 400 ̊. Heat the olive oil
   in a 10-inch nonstick ovenproof skillet over
   medium heat. Add the onion and cook, stirring
   often, until tender and slightly caramelized,
   about 10 minutes. Add the arugula and cook,
   stirring constantly, until wilted, 1 to 2 minutes.
   Reduce the heat to medium low.
   2. Beat the egg whites and mustard in
   a medium bowl with a mixer on high
   speed until foamy.
   3. Return the heat to medium and pour
   the egg white mixture into the skillet. Cook
   until the bottom is set, lifting the edges
   occasionally to allow the raw egg whites
   to drip to the bottom of the skillet, about
   3 minutes. Top with the tomato slices and
   sprinkle with ½ teaspoon salt and
   ¼ teaspoon pepper. Top evenly with
   the goat cheese.
   4. Transfer the skillet to the oven and bake
   until the eggs are set, about 8 minutes.
   Drizzle with the balsamic glaze and a
   sprinkle of basil, if desired.

VALERIE BERTINELLI’S EGG WHITE FRITTATA

WITH ARUGULA, TOMATO AND GOAT CHEESE
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

“I love how the

tangy goat cheese,

peppery arugula

and sweet balsamic

glaze complement

one other. They

make my taste buds

light up!”

weekend

cooking

82 FOOD NETWORK MAGAZINE ●APRIL 2020

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