Egg white frittata

Whenever we cook we always seem to have left over egg whites and cold potatoes. Low fat, high protein but seeming indestructible, egg whites and cooked potatoes can last up to 4 days in the fridge.

This is my own recipe and one that I adapt to whatever is leftover. We like it so much that sometimes we use whole eggs and buy the ingredients especially to make it. I think that the key to getting a tasty frittata is the combination of the garlic, the smokiness of the bacon and the cheese you use.  If you choose mild cheddar instead of Parmesan, the result can be bland. Care is required with addition of salt and you need to keep stirring and keep an eye on all ingredients so they do not burn. Any fresh chopped herbs can be added too,  if you like specific tastes in your food e.g. chives, parsley, thyme, rosemary (add with the tomatoes)

Foodstuff you will need: (for 2 portions)

• Egg whites /eggs or mixture of both (at least 4 per person)
• Cooked potatoes (sliced to the size you like- skin on or off)
• Grape seed or sunflower oil for frying 
• 200g smokey bacon chopped into bite size/bacon bits 
• Garlic cloves chopped (as many as you like)
• Red Onion or a few shallots sliced to the size you like
• 4 large mushrooms sliced (optional)
• 2 chopped tomatoes (optional)
• Mug of frozen peas or handful of spinach
• Handful of grated Parmesan cheese 
• Salt and Pepper

Equipment:

• 2 Heavy based frying pans 
• Fork / wooden spoon
• Large spatula to remove and turn eggs
• Oven or microwave to warm plates

How to throw it together

Divide portions in half. Use 2 frying pans on a medium heat. For each:

Heat oil in the frying pan and sauté the onion

Add the potatoes as the onion starts to cook and brown potatoes on all sides

Add the bacon and sauté until it is cooked to your preference. 

During this stage add the chopped garlic. I add this now so it does not burn 

Once all is almost cooked, add mushrooms and sauté until brown

Add frozen peas for 3-4 minutes until they are soft, then add chopped tomato.

Mix eggs with egg whites or simply pour egg whites into the frying pan

Sprinkle on cheese and add ground pepper & salt to taste (if you want it salty)

Leave the mixture alone to cook for a few minutes

Once it has started to congeal at the edges and in the middle, lift the edges to check the consistency (is it strong enough to be flipped over in half and is the base brown?)

• Turn over half of the frittata and leave it to cook through the middle.

• Serve onto warm plates
• To garnish, make a green salad. If it is not tasty enough for you - you can always cover it with HP or Tomato sauce ☺ and try again next time ...