This is an easy breakfast or brunch and a great way to enjoy tomatoes while in season. I’ve served it with a side of Greek yogurt with banana, blueberries, walnuts & Sweetgum Ridge Apiaries Cinnamon Honey.
Ingredients
- 2 Roma tomatoes, sliced the long way into thirds
- 2 Scallions, chopped
- 1 tbs. Coconut oil for cooking
- Salt & pepper
- 2 tsp. Sunny Paris seasoning or herbs
- 1/2 c. Egg whites
- 3 Whole eggs
- 1 oz. Feta cheese, crumbled
- 1 tbs. Chopped parsley or fresh herbs
Heat a medium non-stick pan over medium with the coconut oil.
Gently sauté the scallions with a dash of salt & pepper until softened.
Add the tomato slices & continue cooking about 2-3 minutes over medium-low heat. Turn the tomatoes.
While the vegetables are cooking whisk together the egg whites, whole eggs & herbs. Turn the broiler on & set the rack on the top row.
Bring the heat to medium-high & pour the egg mixture into the pan. Stir gently are the eggs begin to set.
When the eggs are about half cooked sprinkle the feta over the top & place under the broiler. Watch carefully to avoid overcooking.
Remove from the oven once the frittata is golden & the eggs are set. Allow it to cook 2-3 minutes before serving.
Garnish with the fresh chopped parsley.
