It occurred to me this week that perhaps I should end my baking streak and suggest something suitable for conventional January dieters. (Me, I nest in January, take stock in February, and start eating lighter and exercising more in March—so sugar and flour are still in heavy rotation chez moi.) I love Deborah Madison's ricotta frittata and thought I would try it with egg whites only.
This dish is light and airy, yet full of flavor, thanks to the herbs and olive oil. It's a good candidate for a frittata sandwich, if you haven't forsaken carbs. Cold steamed broccoli dressed with olive oil and lemon juice rounded out a bright and clean-tasting meal that was definitely more interesting than my usual plain scrambled egg whites with salsa. Does anyone else have ideas for working tasty magic with egg whites?
(P.S.: I used the yolks to make ice cream. So much for dieting...)
- 6 egg whites
- 1 cup ricotta
- 1 1/2 tablespoons chopped parsley and/or cilantro
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Preheat your broiler (or preheat oven to 500°). Beat together the egg whites, ricotta, chopped herb, garlic, salt, and pepper.
Heat the olive oil in a 10-inch nonstick skillet over medium flame. When hot, pour in the egg mixture and turn the heat to low. Cook until set around the edges, about 12 minutes. I rotate the skillet a quarter turn every few minutes. When the eggs are set around the edges, put the skillet in the oven and cook until the center is set; this could take only a minute or 2 with the broiler or quite a bit longer without broiler, perhaps 5 minutes.