Ingredient List
- Olive oil*
- Eggs*
- Baby red onion*
- French breakfast radish*
- Cilantro*
- Fromage blanc cheese*
*Farm fresh or local sourced artisan product
Recipe Directions
Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Remove red onion skins and thinly slice one quarter cup baby red onions. Remove tops and roots from French breakfast radishes and slice one half cup French breakfast radishes. Remove one half cup cilantro leaves from stems.
Warm one tablespoon olive oil in a large metal skillet over medium heat. Place one third of the red onion slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for two minutes.
Layer on a third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves and continue to cook for three minutes until the egg whites begin to set.
Layer on the last third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves, two tablespoons of the fromage blanc cheese and bake the frittata uncovered in the oven for ten minutes.
Remove the frittata from the oven and let rest for five minutes before serving with a sprinkle of sea salt and ground pepper.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.