Sunday, September 19, 2010
So instead, here's my "end of the week, clean out my fridge egg white frittata".
It's basically a baked omelet or a crustless quiche. The best feature is it takes almost no time to prep so the work is pretty minimal.
The combinations are really endless (as are the proportions). I didn't use any onion or garlic this time, but adding some diced garlic to the tomato base or chopped onion to the egg mixture is delicious. Also, thinly sliced eggplants are lovely in this as well.
Also, if you prefer the yolk (or only have whole eggs) just use half as many whole eggs.
The tomato base is used as a means to introduce a bit more moisture and prevent the egg mixture from sticking to the bottom of the pan. If you have no fresh tomatoes, canned tomatoes, broken up into chunks, and spread over the bottom of your pan until they coat the pan ~1/2 an inch up sprinkled which just a bit of sugar to cut the can-y ness of the tomatoes is a great substitute.
We also got to test out the new Cowgirl Creamery table cheese, Wagon Wheel in our recipe. If you can't find any, any good table-y cheese works great. As does Parmesan or Aged Gouda.
As always, please wear gloves when chopping spicy peppers! Even if they don't seem spicy at first.
This much eggs makes a relatively shallow frittata, if you want to serve more people, just double the recipe and make a "thicker" frittata and serve eights instead of quarters. You will have to increase the baking time though. If you use whole eggs, you'll want to cut smaller slices since egg yolks make it quite a bit richer.
Ingredients, Serves ~ 4.
4-5 medium tomatoes, chopped
8-10 egg whites
1 russet potato, sliced thinly (skin on)
1 zucchini, sliced thinly
3 jalapeno peppers, chopped
2 tablespoons of dill or cilantro chopped finely
2 tablespoons of of grated parmesan or table cheese
Salt to taste
1. Preheat the oven to 450 degrees F.
2. In an oven proof sauté pan with a lid (we use this one) spread out the tomatoes so that the cover the bottom of the pan. Sprinkle a bit of salt and olive oil over the tomatoes. If you want to add some garlic, now is the time.
3. Spread out a layer of potatoes, then a layer of zucchini and repeat until you have no more potatoes and zucchini left.
4. In a small bowl, mix the egg whites, dill, cheese, and sliced jalapeno and add a pinch of salt.
5. Pour the egg mixture over the potatoes and zucchini layer, making sure it spread it rather evenly. It won't seem like much, but that's okay.
6. Bake in the oven, covered for about 45 minutes up to an 1 hour 30 minutes. The frittata is done when the eggs are opaque and the middle no longer jiggles.