Roasted Tomato, Garlic, & Cheddar Egg White Frittata

The richly ripe tomatoes of the final harvest paired with fresh thyme and garlic drive deep flavor in this egg white frittata featuring The Fawn. Make it for a weekend breakfast with your loved ones, or as a vegetarian lunch meal prep!

For the Roasted Tomatoes:

• Approximately 3 lbs ripe tomatoes, thickly sliced to a generous 1/4”, seeded

• 4 - 5 garlic cloves, smashed

• 2 tablespoons olive oil

• Sea salt

• Freshly ground pepper

• A few sprigs of fresh thyme

For the Frittata

• 1 1/2 tablespoons olive oil

• 9 egg whites, whipped

• A few sprigs of fresh thyme

• 1 cup The Fawn, shredded

How to Make It:

Part 1

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Arrange the sliced tomatoes in a single layer on the baking sheet. Nestle the smashed garlic between the tomato slices.

3. Drizzle the tomatoes and garlic with olive oil and sprinkle with sea salt, pepper, and fresh thyme leaves.

4. Roast for approximately 45 minutes, until the tomatoes are lightly blistered and lost some of their moisture.

5. Remove from baking sheet from the oven and set it aside to cool.

6. Reduce the oven to 350°F.

Part 2

1. Coat the bottom and sides of a 9” pie pan with olive oil.

2. Gently layer the roasted tomatoes from your baking sheet in the oiled pie pan to begin creating the base of your frittata. Remove the roasted garlic from the baking sheet and set aside.

3. Whip the egg whites. Chop the roasted garlic and add it to the egg white mixture. Pour the egg whites over the tomatoes. If necessary, separate the smashed garlic with a fork to spread it evenly over the tomatoes.

4. Season with a sprinkling of sea salt, pepper, and fresh thymes leaves before evenly sprinkle the shredded cheese over the top of the frittata. Bake at 350°F for approximately 30 minutes until set, bubbly, and lightly browned

5. Serve with toast points or a thick slice of crusty white bread