Eggstravaganza

Happy post Superbowl Sunday! If you are a Denver fan congratulations on that win. If you are like me, and only show up to a party for the food and drinks, congratulations on that win as well.

Now let’s get to some “eggciting” things. Eggs! As a part of my meal plan, I have to eat egg whites every morning. Egg whites and plain oatmeal. To keep things interesting, I have to make my egg whites enticing. Since breakfast is my favourite meal of the day because I am hungry when I wake up and love to break that fast, I need something nourishing and tasty to start my day.

Because I am crunched for time before work, I can’t make my egg whites too fancy. I don’t have time to dice or finely chop vegetables, so I would mostly just scramble my egg whites or make a plain omelet with a few dashes of sea salt or pepper. To be honest I haven’t quite mastered the flip part of making an omelet so really I always end up having scrambled eggs. After a while this became a little dullsville. Then I smartened up. (it happens every now and again.)

Now, I make an egg white baked frittata on Sunday that will last me through the week and will keep my taste buds happy too. I use a casserole pirex dish to make my frittata.

Here’s what I do:

Pre-heat oven to 360F

Finely chop vegetables of your choice. In a pirex coated with a light layer of cooking oil to avoid your frittata from sticking, put your vegetables in the coated pirex. I then pour about 5 cups of egg whites into the dish and make sure the vegetables are evenly distributed throughout the liquid.  A dash of sea salt and pepper come next.

Place the pirex dish into the oven and let bake for approximately 30 minutes or until the eggs are solid and completely cooked.

This week my vegetable combo to add to my frittata was asparagus, red onions and Roma tomatoes.

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Other vegetables/herbs to add or combine:

  • Chives
  • Spring onions
  • White onions
  • Mushrooms
  • Thyme
  • Broccoli
  • Cauliflower
  • Spinach
  • Green peppers
  • Bell peppers

And then there’s cheese. Sometimes I add a sprinkle of light cheese on top, but I use sparingly as cheese is so salty and fatty. Some cheeses I use are light mozzarella, feta or goat’s cheese. Mozzarella, broccoli and red onions is a frittata combo I really enjoy.

What is your favourite way to break that fast? Any frittata or egg white recipes to share?

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8 thoughts on “Eggstravaganza

  1. Eggs every morning?!!! Sign me up! Any recipe with your favorite veggies and lean meat. Gotta be careful to not let the other ingredient overpower the eggs.

  2. Frittata is awesome, especially the light way. I had one in Spain once and it was with potatoes and ugh, after that thing I felt so stuffed! Anyways this looks pretty awesome, I wonder if you could also make it sweet? What do you think?

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