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After baking and icing a birthday cake for the mister, I found myself with 12 egg whites and a bit stumped as to what to do with them. I hate to toss out perfectly good food so after mulling it over for a bit I came to the conclusion that an egg white frittata was an ideal way to use up those extra whites. Frittatas make a lovely light dinner, most veggies go well in them, and they only take minutes to cook up. Less time in the kitchen, more time to eat!
Fennel & Grape Tomato Egg White Frittata
1 dzn. egg whites
1 tbsp. olive oil
3 cloves garlic, diced
1 shallot, diced
1 bulb fennel, greens and whites, chopped
3 - 4 green onions, greens and whites, diced
10 - 15 grape tomatoes, halved
10 - 15 pickled button mushrooms, halved
Optional
2 tbsp. goat cheese or feta cheese
Preheat broiler and in a large cast iron (or another oven safe variety) skillet saute the garlic, shallot, fennel, and green onion in olive oil until soft. Add tomato and button mushrooms and warm though. Beat the egg whites and pour over veggies. Cook until the whites have almost solidified and the top is still liquid. Top with cheese and broil until golden (appx. 8 minutes) and cooked though.
2 comments:
How about a multicultural migas frittata we tried earlier this week. Great cooks think alike and in the same time frame I guess. Same process but with egg, salsa, crushed tortilla chips (that right weird but gives it's distinct flavor) and queso fresca.....One legend has it that the miga (scambled eggs salsa crushed tortilla chips and cheese) was invented at a Mexican breakfast dive in Austin called Ciscos. Don't know if Ciscos is still there but the next time in Austex?????
Really!?! Yep, Ciscos is still in town. It's on east 6th. I always thought about stopping in but never made it. Looks like I better add it to the restaurant list for the Christmas visit!
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