1 dozen free range egg whites (for yolks, see French Toast)
2 cups crumbled cooked bacon or ham chunks
3 tablespoons chopped chives
6 tablespoons chopped spinach
1 dozen slow roasted tomato halves, diced
6 tablespoons crumbled feta cheese
2 teaspoons pink New Zealand sea salt
1 teaspoon fresh ground pepper
Granville House Bed and Breakfast serves this dish the day after we make our famous Creme Brule French Toast, which calls for the one dozen egg yolks. We store the egg whites in a sealed 4-cup measuring cup in our fridge over night.
Preheat convection oven to 325 degrees (350 for non-convection). In a medium bowl, mix the egg whites with a large pinch of salt and a small pinch of pepper. Add the chives, spinach, tomato halves and feta to the bowl and divide the mixture between the ramakins. Bake for 25 minutes or until the whites have set.
Remove baking dishes from oven and serve on a dinner plate. We let the fritattas cool for about 10 minutes before we run a small knife alongside each fritatta.