Serious Eats: Recipes
Sunday Brunch: Ricotta Frittata
[Photo: Robin Bellinger]
It occurred to me this week that perhaps I should end my baking streak and suggest something suitable for conventional January dieters. (Me, I nest in January, take stock in February, and start eating lighter and exercising more in March—so sugar and flour are still in heavy rotation chez moi.) I love Deborah Madison's ricotta frittata and thought I would try it with egg whites only.
This dish is light and airy, yet full of flavor, thanks to the herbs and olive oil. It's a good candidate for a frittata sandwich, if you haven't forsaken carbs. Cold steamed broccoli dressed with olive oil and lemon juice rounded out a bright and clean-tasting meal that was definitely more interesting than my usual plain scrambled egg whites with salsa. Does anyone else have ideas for working tasty magic with egg whites?
(P.S.: I used the yolks to make ice cream. So much for dieting...)
