This frittata is prepared so that flipping, as suggested by many recipes, is not necessary. Dried egg whites are used to attain a lower amount of cholesterol since about 9 eggs are needed. Dried egg whites are available from vendors online. I had it for lunch today.
4 level tablespoons dried egg whites (equivalent to 6 eggs)
3 large whole fresh eggs
7 fluid ounces warm water
1 rib celery, diced
1 medium onion, diced
Olive oil to cover bottom of a 10½ inch cast iron skillet
8 ounces of uncured Italian sausage, casing removed
2 Roma tomatoes, sliced into rounds
4 ounces of shredded mozzarella cheese
Add the dried egg whites well in advance of cooking to a 2 cup measuring cup. Add half of the warm water and start wetting down the egg whites as they start absorbing the water and get gummy. Once that stage occurs, add the rest of the water and proceed with rehydration process. Allow the mixture to rest stirring every so often to get the egg whites completely absorbed. Add each of the whole eggs, one at a time, breaking the yolk as stirring is done to completely incorporate the whole eggs with the rehydrated.
Preheat a 10.5" cast iron skillet on the cooktop at medium heat. Add the olive oil. When the olive oil starts to shimmer, lower the heat and add the diced celery and diced onion. Sautè until the onion appears to be translucent.
Add the Italian sausage to the skillet, breaking it up as it browns. Once the sausage is browned, evenly spread the sausage, celery and onion mixture over the skillet surface. Then evenly add the egg mixture to the skillet. Watch the skillet to determine that the bottom of the eggs is setting. Once the eggs seem to be set, transfer the skillet under the broiler. As the top of the frittata starts to brown a bit, pull the oven shelf out and add the slices of tomato to the top of the frittata. Slide the shelf back under the broiler to cook a bit, but do not allow the exposed surface of the frittata to burn.
Remove the skillet from the broiler and turn off the broiler. Add the grated mozzarella to the top of the frittata, and place in the cooling oven to allow the cheese to melt. Once the cheese is melted, the frittata is ready to serve.
No salt and black pepper need be used because the sausage is seasoned.
Serves 2 to 4 depending on the appetite of the diners.