Individual Sun-dried Tomato Ricotta Frittatas

 serves 6

12 egg whites
3 cups part skim ricotta
1 pound ground hot Italian chicken sausage, cooked
1 teaspoon salt
½ teaspoon pepper
12 sun dried tomato halves (32 grams), chopped
Non-stick olive oil spray

Preheat oven to 350.  Spray 6 2 cup ramekins (oven safe bowls) with non-stick spray. 

In a large bowl combine egg whites and ricotta.  Whisk until it becomes a smooth mixture.  Add salt, pepper and tomatoes.  Stir to combine.  Add sausage, stir. 

Divide mixture into ramekins evenly (about 1 cup in each).  

Place ramekins on a baking sheet and bake for 35-45 minutes.  Until golden brown on top and frittata has risen.  Frittata will double in size while baking.  Once cool it will reduce back down to about the same size.  Remove from oven, garnish with fresh herbs and serve.

Recipe printed from

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