Tuesday, June 19, 2012

Frisky Frittata

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.



  1. Hi Mem - Thanks for recommending using a Teflon® non-stick pan while making your Frisky Frittata. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes to look at for your blog, visit http://www.scribd.com/TeflonBrand! Thanks. Cheers, Sara

    1. Thanks,Sara, for the visit. I always say the word Teflon for all non-stick surfaces, kinda like saying Kleenex for any tissue...
      Cheers to you,

  2. Looks yummy! I challenge you to attempt some macarons with your next batch of egg whites!!

    1. Thanks for the challenge, Nicky, I'm sure one day I'll have to try making macarons.