Joey Fortunato, executive chef and owner of popular brunch spot Extra Virgin in New York City’s West Village, created this recipe for his restaurant. It’s one of his restaurant's most popular dishes, not to mention likely one of its healthiest. Try it at home as part of your clean-eating breakfast routine!

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• 4 large egg whites
• Olive oil cooking spray
• 2 tbsp fresh tomatoes, roasted
• 2 tbsp goat cheese, crumbled
• 1/2 cup Arugula, cleaned
• 2 tbsp red onion, diced
• 2 tsp chives, sliced
• 1 tsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp fresh cracked pepper

INSTRUCTIONS:

1. Preheat oven to 400°F.


2. In a large bowl, whisk egg whites until they are foamy.


3. Heat an 8-inch pan over medium heat and mist with cooking spray.


4. Transfer eggs to heated pan. As they start to cook, stir with a spatula.


5. When eggs are 3/4 cooked, add remaining ingredients and mix well. Finish cooking in the oven for about 6 to 8 minutes or until desired consistency is reached.


6. Carefully remove the pan from the oven, then flip the frittata out onto a serving platter. Enjoy!

NUTRIENTS PER SERVING:

• Calories: 110
• Total Fat: 7 g
• Sat. Fat: 3 g
• Carbs: 2 g
• Fiber: 0 g
• Sugars: 1 g
• Protein: 8 g
• Sodium: 200 mg
• Cholesterol: 245 mg

NUTRITIONAL BONUS:

Rest assured this frittata is lean. By skipping the yolks, you’ve just cut the cholesterol by 420 mg per serving!