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)
- 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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I