Baked Egg White and Ricotta Frittata

To make a baked egg white and ricotta frittata, start by combining 16 oz of Eggland's Best Liquid Egg Whites and 0.5 cup of Ricotta Cheese in a large mixing bowl. Add in 0.5 cup of chopped broccoli and 0.5 cup of chopped red bell pepper, then stir in 0.5 cup of grated parmesan cheese. Pour the mixture into a greased skillet, preheat your oven to 400 degrees F (200 degrees C), and bake for 20-25 minutes until the top is golden.

Yes, this baked egg white and ricotta frittata is suitable for a low-carb diet as it primarily consists of egg whites and vegetables, making it a healthy option. You can enjoy it as a protein-rich meal without the added carbs from traditional frittatas that use whole eggs.

If you need a substitute for ricotta cheese in this baked frittata, you can use cottage cheese or cream cheese for a similar texture. For a dairy-free option, consider using silken tofu blended until smooth, which will provide a creamy consistency without the dairy.

To store leftover baked egg white and ricotta frittata, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze individual portions for up to 2 months; just reheat in the oven or microwave when ready to eat.

A baked egg white and ricotta frittata pairs well with a fresh green salad, roasted vegetables, or whole-grain toast. For a heartier meal, consider serving it with a side of sautéed spinach or a fruit salad to balance the flavors and add some freshness.