Fluffy Golden Frittata
"This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous...."
INGREDIENTS
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3 teaspoons olive oil, divided
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2 cups sliced onions or 2 cups scallions or 2 cups leeks, or combination
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coarse salt
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fresh ground pepper
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1 cup Tomato (your choice of grape, cherry halved, or regular sliced or chopped)
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6 egg whites
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4 egg yolks, beaten
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4 ounces cheese (shredded or crumbled your choice)
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