Updated: May 31
As a general rule, I make eggs in some form every morning. I have always subscribed to the notion that protein, first thing, gets your body going and holds off hunger longer. (Sometimes I break this rule and grab a cold piece of cake, that I will stagger into my mouth between sips of coffee, but eggs still get made for anyone who wants them.)
I love prepared egg whites because they are slick for flops and frittatas. Which isn't much more involved than heating your interior ingredients in some olive oil, pouring in the egg whites, cooking, adding cheese, then serving. this frittata looks and tastes fancy and is a welcome "good morning" to overnight guests.
"Dried thyme is a lovely swap-out for the dried parsley, if you prefer."
Notes: Egg whites are Egg Beaters.
'BELLA MUSHROOM FRITTATA WITH HAM & SHALLOT
Ingredients: 2 Tbsp. olive oil, 1/2 cup chopped baby 'bella mushrooms, 1/2 cup chopped ham, 1 shallot, sliced, 2 cups egg whites, 4 oz. shredded Swiss cheese, 1/2 tsp. dried parsley, pinch of salt, cracked pepper
1. Heat the oil in a nonstick pan on medium-high heat. Drop in the shallot and ham, cook for 3 minutes. Add the mushrooms, cook 3 more minutes.
2. Pour over the egg whites and turn down the heat to medium. Leave it undisturbed to cook for 5-7 minutes. Start checking the edges as they are firming up, once you can lift the egg white without it breaking, tilt the pan and let the surface uncooked egg white spill over the outer edges, to run underneath. Continue cooking until the top is set, and the entire frittata circle moves freely in the pan.
3. Sprinkle the cheese over, turn the heat off. Slice a few mushrooms thinly to garnish the top of the frittata, if you like.
4. Sprinkle over the dried parsley, then slice to serve.
Tip: If your frittata falls apart, no matter, break it up and serve as a scramble with a side of toast.