I’ve already done a post on egg whites, but not how to use them to create super scrummy dishes for the summer. I’m a big fan of omelettes and pancakes, but mine always seem to end up like scrambled eggs (fail) and fall apart when I try and do the flip. Moving on from my kitchen blunders, I started experimenting with egg based dishes that didn’t take place in a frying pan.
I’ve been making frittatas using a small skillet, filling it with my ingredients and egg and placing on the hop until the underside is cooked before putting it in the oven to cook the top, but sometimes I want something a little smaller, or I want to be able to make small dishes to put on a buffet at a BBQ. Egg white frittatas are fantastically easy, and you don’t need to buy a special
pan to cook them in, you just need to dig out your muffin tin!
Makes 2 frittata muffins (this is the perfect amount for me)
2 egg whites
Dash of almond milk
3 mozzarella pearls chopped in half
Small handful of spinach
4 cherry tomatoes chopped into 4
1/3 pepper, whichever colour you wish
2 leaves of fresh basil
Preheat the oven to 180 degrees or gas mark 4. Prepare and chop all of your ingredients and lightly mix them together with your fingers. Using an ordinary muffin tin, place your chopped ingredients into the holes until they are relatively full, leaving out the basil and chilli flakes. In a separate jug, crack the egg whites and whisk, adding in a dash of almond milk to thin the liquid. When mixed, pour the mixture into the muffin tins until the ingredients is covered and there is a thin layer on the top. Sprinkle on the chilli flakes and finely chopped basil leaves onto the top before popping them in the oven.
Cook for 18 -20 minutes, but make sure that you keep checking on them as they need to be properly cooked, otherwise they will fall apart when you try and take them out (I’ve had this happen to me many times). Leave them to cool for 5 minutes before using a spatula or palette knife to go around the edges of each frittata to loosen them from the side of the tin. Carefully lift from the tin and serve with whatever you like! The ingredients will have been bound together by the egg, and the mozzarella will have melted inside the frittatas to make them extra yummy, especially for those of you who are missing your pizza!
These frittatas are light and fluffy, perfect for this summer, so ideally you want to pair them with something equally as light. If you’re fancying a veggie day, steam some of your favourite greens such as broccoli and asparagus, or serve with poached salmon or chicken for an extra kick of protein. Enjoy for breakfast, lunch or dinner!