Update and Redux: J – I was really skeptical when Christina suggested this dish. I was thinking super-bland egg-white fluff. Of course, I was ignoring all the other very flavorful ingredients … egg-white-bias got to me again. They were delicious. I had never thought of a frittata as a quick, easy and portable breakfast. In muffin form they are just that.
C – What to do with all these egg whites?
There’s only one thing I hate about making ice cream … the leftover egg whites. I hate wasting them. This week’s challenge for me: egg whites. I made a lot of ice cream this week. I have lots of egg whites.
I really have to get creative with them.
The last time I had a lot of egg whites, I tried making a few egg white omelets that tasted good. But, they could have tasted a lot better. Sometime it doesn’t feel like I am eating anything when I am eating egg whites.
There isn’t a taste to them. It’s like I am eating dense air. I wanted something different than omelets. I am going for something a bit more simple … frittatas. Throw everything into a bowl and place in silicon cups, bake and enjoy.
One thing I added to the frittatas that I didn’t in the egg-white omelets are whole eggs. The yolks make the frittatas a little heavier in texture. I feel like I’m eating eggs.
The taste test was good. I loved that I mixed everything into one bowl and distributed into four baking cups. It was easy to serve and save. I loved the taste.
Of course, you can put anything into these frittatas. But, we wanted to use some smoked chorizo we had. I loved the spices from the chorizo. They mixed into the eggs really well.
| Egg White Week: Chorizo Asparagus Frittata |
- 4 silicone muffin cups
- 6 egg whites (about ¾ cup)
- 2 whole eggs
- ¼ cup milk
- 2 asparagus, sliced
- 2 button mushrooms, sliced thinly
- ½ cup cooked or smoked chorizo sausage, cut into small pieces
- ¼ red onion, thinly sliced
- Salt and pepper to taste
- A pinch of cayenne
- Shredded Parmesan for sprinkling on top
- Preheat oven to 350 degrees.
- In a small saute pan, place a tablespoon of oil and heat on medium high heat. Add mushrooms and cook until golden brown. About 5 minutes. Remove from pan and set aside.
- In the same saute pan, place a tablespoon of oil and heat on medium high heat. Add onions and cook until soft. About 5 minutes. Remove from pan and set aside.
- In the same saute pan, place a tablespoon of oil and heat on medium high heat. Add asparagus and cook for about 2 minutes until tender. Remove from pan and set aside.
- In the same saute pan, place choizo on medium high heat for about a minute to heat up and cook. Remove from pan and set a side.
- In a large bowl, add egg whites, whole eggs and milk. Beat until blended.
- Add mushrooms, onions, asparagus, chorizo, salt, pepper and cayenne pepper. Mix well.
- Place evenly into silicon muffin molds.
- Bake for 25 to 30 minutes until the eggs are no longer jiggling and the tops are golden brown.
- Remove from oven and let cool for about a minute.
- Carefully remove from molds.
- Serve immediately or at room temperature.
- Enjoy!
The chorizo also gives a nice red tone to the eggs. I liked the color. It makes the eggs even more appetizing.
So far, six egg whites down. Twelve more to go. Great!