Tag Archives: eggs

Brown Butter Egg Whites

Have you ever made a recipe that calls for egg yolks, leaving you with multiple eggs’ worth of whites to waste?

Don’t fret, I’ve come up with a perfect use for those lone whites that is delicious enough to make keeping up with them worthwhile.

Ingredients

1 Tbsp butter

4 egg whites/ 1/2 cup liquid egg whites

1 slice white american cheese (broken up into small pieces)

salt and pepper to taste

Something carby to accompany your eggs (crusty bread, toast, rice, etc)

Equipment

small nonstick pan (you can use a well seasoned carbon steel/ cast iron of you’d prefer), rubber spatula

  1. Heat your tbsp of butter over medium-high heat until the bubbling subsides and the milk solids have darkened. Season your egg whites with a pinch of salt, 2-3 cranks of freshly ground black pepper and your broken up slice of cheese.
  2. Immediately turn the heat down to medium-low, and add your egg whites.
  3. Stir it quickly with your rubber spatula, incorporating the butter into the eggs and breaking up any large curds that form.
  4. Once the whites are no longer watery and are almost completely firmed up, remove them to a plate and enjoy with your preferred carb!

Vegetarian Cabbage Frittata

Frittata:

3 tbs olive oil

1/4 of a head of cabbage diced

1/4 a small yellow onion diced

2 stalks of celery sliced 1/4 inch thick

1 tsp salt

2 tsp garlic powder

1 tsp onion powder

2 tsp chipotle chili powder

8 eggs, scrambled thoroughly with a fork or whisk

3 oz feta cut into small cubes (1/2 inch)

3 oz smoked gouda cut into small cubes

Crema:

1/2 cup sour cream

juice from 1 lemon

1/2 a bunch of dill, chopped

2 scallions, sliced very thin on a bias

Equipment needed: chef knife, cutting board, flexible spatula, fork/ whisk, pan with nonstick capabilities (I recommend a well-seasoned carbon steel pan but regular nonstick is fine), plate for flipping

  1. In a nonstick pan of your choice, preheat 2 tbsp of your oil over medium heat. Once shimmering, sauté the prepped vegetables until the edges just start to brown.
  2. Add your spices and cook for 30 seconds, then turn the heat down to medium-low.
  3. Add the rest if your oil to the pan and pour the eggs on top of everything. Evenly distribute the ingredients in the pan with your spatula.
  4. Add the cubed cheese and let the whole thing cook, undisturbed for 10 minutes. Be careful to keep your eye on it in case the heat is too high.
  5. Once the eggs are cooked most of the way through and there is very little liquid egg sitting on top, flip the frittata over using a plate turned upside-down on top. With your hand firmly pressed on the plate, turn the pan over with the plate and slide the frittata back into the pan once it’s flipped.
  6. Let it cook for another minute or two and remove it from the pan and let it rest on a non-plastic cutting board.
  7. While the frittata rests and cools slightly, make the crema. Mix together the sour cream with the chopped dill and lemon juice.
  8. Cut the frittata into wedges and serve with the crema dolloped on top and the sliced scallion sprinkled over the plate.

For some extra protein, sauté some dry Spanish chorizo with the vegetables and leave out the 3rd tbsp of olive oil.

I hope you enjoy my recipe!