At this breakfast place, owned by Jacqueline Goewey, you can expect a variety of baked goods, homemade Pop Tarts and plenty of egg options like a healthy egg white frittata. Goewey's goal? That you don't even realize the frittata doesn't have yolks.
The way she does that is by filling the frittata with loads of goodies such as black beans, roasted tomatoes, cilantro, scallions, jalapenos, feta and jack cheese and red onions.
It is then whisked together, and placed into a hot pan for only a moment before the pan is moved into the oven. Next it is flipped onto a plate, and flipped right side up. Have a slice for breakfast or for lunch here in a bright, casual spot.
Loyal customers say that the food is amazing and it's just adorable and feels neighborhoody. It's also satisfying for the owner who is now filling the breakfast niche in her South Street Seaport neighborhood.
Recipe for egg white frittata w/ black beans, roasted tomato, feta and jalapeno
Preheat oven to 350 degrees, and heat olive oil in nonstick frying pan with oven-safe handle.
Whisk egg whites together until frothy, and add in all other ingredients. Mix until combined and pour into hot pan.
Sprinkle top with chopped cilantro and put pan into preheated oven.
Bake 25-30 minutes until puffy and light brown around edges (center should still move slightly).
Remove from oven.
Cool 5 minutes, then loosen edges and bottom with a long flexible spatula. Put plate over pan and flip frittata out; then flip onto another plate so it is right side up.
Cut into wedges and serve warm or at room temperature with green salad and tortilla chips.
