Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Thinly slice one quarter cup baby red onions. Slice one half cup French breakfast radishes. Remove one half cup cilantro leaves from stems.
Warm one tablespoon olive oil in a large metal skillet over medium heat. Lay one third of the red onion slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for two minutes.
Layer on a third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves and continue to cook for three minutes until the eggs begin to set.
Layer on the last third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves, two tablespoons fromange blanc and bake uncovered in the over for ten minutes.
Remove from oven and let rest for five minutes before serving.