Liquid Eggs
Roasted Tomato Egg White Frittata
Serving Size: 50
Ingredients
- 10 tomatoes, sliced
- 4 tbsp. olive oil
- 150 oz. Sunny Fresh® Liquid Egg Whites
- 1 cup basil, chiffonade
- 8 cloves garlic, minced
- 4 tbsp. black pepper
- 2 tsp. Diamond Crystal Kosher Salt
Preparation
- Heat oven to 450°F. Using non-stick cooking spray, grease 2-18”x26” sheet pans.
- Lay out sliced tomatoes onto sheet pans in single layer and drizzle with olive oil. Bake 25-30 minutes or until tomatoes begin to caramelize.
- Reduce oven temperature to 400°F.
- Mix egg whites, basil, garlic, pepper and salt.
- Evenly distribute egg white mixture between 2 pans.
- Bake 30-35 minutes or until egg whites are firmly set.
- Remove from oven and allow to cool slightly. Flip pan out onto cutting board. Cut and serve with roasted tomatoes showing.