Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup of egg whites
  • 2 tbsp cottage cheese
  • Salt and pepper to taste
  • ½ cup of chopped and deseeded tomatoes
  • 2 cups arugula
  • 1 tsp dried basil or 2 tsp fresh
  • ½ tsp garlic powder
  • 1 tbsp grated parmesan
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk cottage cheese into egg whites until blended. Grind sea salt and pepper to your taste.
  3. In a 6 to 8 inch nonstick saute pan (whatever you have) heat olive oil over medium heat.
  4. Add tomatoes and saute for 2-3 minutes until softened.
  5. Add arugula and saute until softened and wilted, about 1-2 minutes.
  6. Sprinkle tomato/arugula mixture with basil and garlic powder.
  7. Add egg mixture, stirring the tomato/arugula mixture so it is evenly distributed. Let sit in pan for 4 minutes until eggs begin to set.
  8. Transfer to oven and bake for 6-7 minutes.
  9. If you like the top browned, turn to broil for another 1-2 minutes.
  10. Remove from oven. With a spatula, remove the frittata to a serving dish. Serve it hot!
Recipe by Weekend Table at https://weekendtable.com/2013/01/05/egg-white-frittata-with-tomatoes-and-arugula/