Clearly, you can tell by my lack of presence around here, I’ve been a busy gal. Being creative in the kitchen has taken a backseat to batch cooking, easy lunch salads, and toasted English muffins for breakfast.
Because I’m now working my old job in the evenings after I come home from an 8 hour day at my new job, dinners need to be easy and relatively quick to prepare. I’ve turned to recipes that can cover at least a couple of weeknight meals to help take the pressure off come dinner time.
I don’t remember why I originally put that little container of egg whites in my shopping basket a couple of weeks ago, but when I realized it was still in my refrigerator the other day I figured I’d better put the whole thing to use before it’s due date.
What to do with 2 full cups of egg whites? Well, I don’t need any meringues right now so instead I thought of a quick quiche. Or frittata. If it doesn’t have a crust, I guess it’s a frittata. Or crustless quiche? Aren’t those the same thing? Quiche-tata?
Anywho… digging around in the fridge and freezer brought me a selection of ingredients that all worked together, so a wee bit of chopping and whisking later I had this bad boy baking away in the oven.
Deeeelish. If I do say so myself.
Crustless Egg White Quiche/Frittata
yields 6 servings
- 2 cups egg whites
- 1/2 cup milk (I used 1%)
- 150 grams black forest ham (from the deli), chopped
- 1 cup fresh baby spinach, chopped
- 8-10 crimini mushrooms, sliced
- 4 green onions, chopped
- lots of fresh dill, chopped
- salt, pepper, TJ’s 21 spice salute, paprika
- 1/3 cup parmesan cheese, finely grated
- 1 cup cheddar cheese, grated
Would be soooo good with caramelized onions, or roasted garlic, or bacon, or zucchini, or feta, or hmmm…well…you get the idea.
- Preheat oven to 375 degrees. Spray a pie plate with cooking spray and set aside.
- In a large bowl, whisk together egg whites, milk, herbs, and seasoning. Stir in ham, spinach, mushrooms, onions, and a little more than half of each cheese.
- Carefully pour the mixture into the pie plate, ensuring the ‘fillings’ are evenly dispersed. Sprinkle remaining cheeses over top. Sprinkle with a little extra paprika for colour.
- Bake for approximately 35-40 minutes. (I checked mine at 30 minutes and it was still jiggly, but at 35 it was puffing up and at 40 it was perfect). Let stand 3-5 minutes. Slice and serve!
Honestly I wasn’t expecting much but this turned out great. In fact it was even better on days 2 and 3 after having the chance to firm up in the fridge. Basically it’s like breakfast for dinner! and who doesn’t love that?!
Needless to say I think a few more of those little cartons of egg whites might find their way into my shopping cart again. Easy, peasy, delish.