As you may remember, I've been making homemade ice cream for the past several months. Each time I make it, I have 5 egg whites leftover since I only use the yolks for the ice cream. I keep them in my freezer until I can think of something to make with them.
This week I decided get busy and use them up.
I first created a large kinda frittata, using only whites, no yolks.
It went like this:
I poured about 6 egg whites in a well buttered 8" teflon pan.
As they were setting up, I added one chopped tomato. I did not stir any of it.
Then, I added all of my seasonings. salt & pepper, onion powder, chopped fresh dill, basil, and parsley.
Topped it off with shredded cheese.
Last, I finished it in the oven under the broiler until the cheese had turned brown and crusty.
It was fantastic, if I do say so myself...and I do!
When done, it was about an inch thick. I ate it with a salad of fresh greens from my garden.
|I added more herbs and tomato for garnish after it came out of the oven.|
What a quick meal! It took about 15 minutes from start to finish. This turned out to be a light, refreshing choice for using up my abundance of egg whites.