Categories: Appetizers

Ingredients

• 1/8 teaspoon kosher salt
• 8 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup chopped drained oil-packed sun-dried tomatoes
• 1/4 cup chopped green onions
• 1 1/2 teaspoons olive oil
• 4 ounces ricotta salata, cut into 6 thin wedges
• 1 tablespoon sun-dried tomato oil
• Chopped fresh parsley (optional)

Directions

1. Preheat oven to 400°.

2. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and pepper; beat until soft peaks form. Gently fold in tomatoes and onions.

3. Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread egg white mixture evenly in pan; arrange ricotta wedges on top. Drizzle with tomato oil. Bake at 400° for 16 minutes or until puffed and golden. Loosen with a spatula; slide onto a platter. Serve immediately. Garnish with parsley, if desired.

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