For the next two weeks our ingredient theme is eggs. This ingredient is one that is dear to my heart and ever-present in our home. Although I haven’t written about it in a while, we have 6 hens that provide us with eggs on a daily basis. Thus, I find myself utilizing them in various forms. For me personally, one of my favorite things to do is eat the whites. However, after a while, fried egg whites and egg white omelets lose my interest.
In my continual search to find new ways to work with eggs or egg whites, I have found hits and misses. Recently I decided to try and turn the whites into a lunch for one. Although this recipe has only one ingredient that is different than an omelet, it makes for a completely different dish. The texture and flavors are more aligned to a soufflé or quiche. It definitely added some variety to my weekday meal.
This dish would make a fabulous addition to a leisurely Sunday brunch. Simply multiply the ingredients by the number of guests. Served in their baking dishes, it would make for easy plating and presentation. As they are lighter, you could complement them with fruit salad, muffins, scones, and more. Of course, a cocktail would be a delightful addition to the menu. To my mind, the perfect pairing would be a glass of sungria, whose recipe we have courtesy of Hudson at Waterway East. Be sure to check out its recipe on Parched No More!
- 4 egg whites
- 1/4 cup cottage cheese
- 1/2 cup frozen spinach, defrosted
- 1/2 tsp. onion powder
- salt & pepper
- Preheat oven to 400.
- Combine egg whites and cottage cheese in a blender. Process until smoothly.
- Spray a 2-cup ramekin with nonstick cooking spray.
- Transfer egg mixture to ramekin.
- Squeeze excess moisture from spinach.
- Add spinach, onion powder, salt, and pepper to egg mixture. Stir well.
- Bake for 20-25 minutes, or until egg white is set.