Tomato Frittata

Step 3 Start cooking

By now the pan should be getting warm. Spray it with the canola oil, and drop the tomatoes, basil, onions, and garlic in. Spread them evenly around the bottom of the pan. If there's loud sizzling you'll need to turn the heat down farther. Really, I mean it: turn it as low as it will go.

Pour in the egg whites, at least enough to fully cover the bottom. The more you add the thicker your frittata will be; experiment a bit to see what you like. (Note that the "Real Egg Product- 99% Egg" sounds a bit scary; the other 1% is vegetable gums for consistency, and beta carotene to mimic the color of whole eggs. We prefer to get the 100% pure egg whites, but not all stores carry them and they may be more expensive. Stay the heck away from Egg Beaters; read the label.)

Grind pepper over the top, and sprinkle with parmesan if you're using it.

Walk away for a while. Take a shower, check your email, make your coffee; do whatever you need to become a functional human being again. After you've seen this cook once, you'll believe me and go have your shower without fear of burned breakfast. Come back somewhere between 15-30 minutes later. Note that the thicker you make your frittata the more time you'll have to mess with.