Instructions: Egg white proteic frittata

• Combine egg whites, tomato paste, finely grated Parmesan cheese, one teaspoon of dried basil, pinch of salt and pepper and stir.
  
• Heat a nonstick frying pan and grease it slightly with olive oil. Pour the mixture into the pan and cook for a few minutes.
  
• When the frittata begins to get firm but is not fully cooked fold one of the edges to the center. Create a roll by wrapping it around itself. Put the frittata on a plate and serve hot.