Green with Envy Egg White Frittata

1½ cups egg whites

¼ cup grated parmesan, plus more for garnish

Kosher salt and freshly cracked black pepper to taste

1 bunch BroccoLeaf

¼ cup water

2 tablespoons olive oil

2 tablespoons chopped sundried tomatoes

2 tablespoons pitted and chopped kalamata olives

4 tablespoons fresh basil, cut into ribbons

¾ cup low-fat ricotta cheese

2 tablespoons toasted rolled instant oats

Heat the oven to 400 degrees.

In a medium-size bowl, whisk together the egg whites, ¼ cup parmesan cheese, salt, pepper.

Trim the BroccoLeaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin ½-inch wide "noodles."

Heat a medium-size non-stick, oven-safe sauté pan or cast iron skillet; 9½ inches in diameter is best. Add the BroccoLeaf "noodles" and water, cover and steam for 2 minutes. When the greens are soft and bright green, add the olive oil, sundried tomatoes, olives and half the fresh basil. Stir to combine.

Brush the sides of the pan with a little extra olive oil to prevent sticking and pour in the egg white mixture. Stir constantly over medium-low heat as you would for scrambled eggs, just until the egg whites begin to set, about 5 minutes.

When the egg whites are set around the edges, but still loose on the top, drop 6 to 8 spoons full of ricotta cheese randomly into egg mixture. Place the pan in the hot oven and bake for 3 to 4 minutes, or until the top of the frittata is firm to the touch. Loosen the edges of the frittata from the pan with a rubber spatula and slide it onto a cutting board; or serve it directly from the skillet with an additional parmesan sprinkled over the top.

Serves four.

Foxy Organic