Oh my damn. It’s been two weeks since I’ve graced the internet with a delightful new recipe! I’ve basically just committed blog-suicide. Since I only have about four followers, I guess it’s not that bad. You rock, by the way, my faithful four! I promise not to disappear like that again. No, my fingers are not crossed… Luckily, I have spent some of my time away testing out new recipes! Some of which were horrendous failures, but there are a couple that you’ll be seeing soon.
I’ve also spent the last several weeks without a dining room table. Long story, but not having a table put a huge crimp on my photography because I had to figure out how to stage my food on a slightly elevated surface in my dining room, which happens to have the best lighting in my house. I tried setting up cardboard boxes with a whiteboard on top as a makeshift table surface; it looked just as cheap and terrible as it sounds. Good news though, I commandeered my parents’ kitchen to get some good photos for y’all! So without further ado… Let me tell you how I came up with this AMAZING Summer Harvest Egg White Frittata!
I’m going on vacation in a couple of weeks and I’m trying this whole “care about what I eat” before hand so that I can eat whatever I want when I get there thing. (Ha! Like anything is ever going to stop me from eating what I want. I love food too much!) But I am Austin bound for the Austin City Limits music festival and the food scene there is phenomenal. Food trucks used to make me nervous, but then I tried some empanadas, some loaded nachos, kimchi fries, tacos…. Okay, so I might have tried almost everything the first year I went to ACL, and I haven’t batted an eye at food truck grub since. It’s the best!
Anyway, moral of that story is… I’m going to be eating. A lot. And nothing terribly healthy, either. So I have a couple of weeks to eat “clean” and give myself a clean diet slate to destroy with a smorgasbord of fried, fatty, sugary, snacks.
Unfortunately, my culinary repertoire mostly consists of recipes steeped in cream, butter and cheese. Mmmmm. Delish! But nothing remotely healthy.
What constitutes “healthy” anyway? It’s so hard to tell with all these clean eating, paleo, gluten free, vegan, carb-free, calorie-reduced diets all over the place. I am totally against counting calories, but I am all for “put good in, get good out”. I knew I needed to take things back to the basics for a healthy meal. That meant lots of produce, and something to bring it all together.
I mean, I’m all for a hearty portion of tossed vegetables but I need more substance. Luckily, eggs just happened to be on sale this week, and I knew exactly what to make. A vegetable frittata! But to step up the healthy factor, I made it a vegetable egg white frittata.
I’ve been craving tomatoes lately, probably because they’re in season right now and this time of the year always reminds me of picking tomatoes in the backyard garden with my dad. There is absolutely nothing tastier than a homegrown tomato. Since I didn’t grow any myself this year, I had to settle for store bought (sigh). Add a bell pepper and some scallions for color, and huzzah! Easy, healthy frittata bursting with flavor.
Egg whites, which are normally bland, tasteless and rubbery disasters for me to consume, absorb all of the fresh flavors of the veggies (yes, I know tomato is not a veggie) and pretty much just act as a protein-packed vessel to keep it all together. Perfect!
This egg white frittata is super easy to make. Unlike a traditional frittata, which usually calls for mixing and frying everything up in a pan before baking, I mixed everything in a bowl and dumped it straight into the baking pan. No frying necessary.
It’s so good, I had to remind myself that if I ate the whole thing at once, I’d be eating 9 eggs. Yikes!
Don’t Toss Those Yolks!
The only downside is that you’ll have a ton of egg yolks leftover. If you’re not planning on using them right away, you can freeze them. Add the yolks to an ice cube tray (the traditional plastic ones), sprinkle with a dash of salt or sugar, and pop them in the freezer. Once frozen all the way through, you can pop them out of the tray and put them in a container or a freezer bag. They’ll keep for up to three months in the freezer. Or… you can use them to make creme brulee, custard, pudding, breads… (Can you guess what ingredient is going to show up in my next few recipes?)
Oh! And for all you clean eating, Whole 30 people, I’m pretty sure this one qualifies. 🙂 Enjoy!