Ingredients

Instructions

  1. Preheat oven to 350.
  2. Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
  3. Add onions/leeks and season with salt and pepper.
  4. Saute a few minutes, cover and cook 5 more minutes.
  5. Add tomatoes, cover and cook 2 more minutes.
  6. Transfer to a bowl.
  7. In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
  8. Gently whisk in egg yolks.
  9. Brush skillet with 1 tsp olive oil.
  10. Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
  11. Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
  12. Cook over medium heat until sides are dry, 3 minutes.
  13. Transfer to oven and bake about 20 minutes until center is set.