Tag Archives: eggs

Mediterranean Egg White Frittata

Posted on April 12, 2012 by Julie • 6 Comments

I just realized that my last five posts have been either dessert or alcohol. Oops. I’m sorry. Or, you’re welcome. Either way.

In fairness and deference to your arteries and mine, I’ll go ahead and share one of my new favorite fast, healthy weeknight recipes. It’s also my favorite way to use up egg whites. Whenever I make something with Swiss meringue buttercream, I usually end up tossing the yolks and feeling a little guilty (but not guiltier than I’d feel if I made mayonnaise or custard or whatever other unhealthy recipe starts with egg yolks). But throwing away the whites? No way. Last week, I had a ton of whites left over from a tart (soon to be posted) and a hankering for an easy, healthy dinner packed with veggies. Ergo, this frittata.

Quick sidebar: I am currently making a note to myself that whomever created the spellcheck dictionary for WordPress was clearly not a food blogger. Every time I post, I get pinged for things like “frittata,” “buttercream,” “cremini,” and so on. Worth a letter-writing campaign? Definitely not, but surely noteworthy enough for the occasional mild gripe. Because I don’t like to get falsely spellchecked, ya know?

Sidebar #2: I just ran spellcheck and “WordPress” got flagged. Really?

… [click for recipe and more]

Filed Under: Breakfast, Main Dish, Quick & Easy

Mushroom and Leek Quiche

Posted on January 3, 2012 by Julie • 0 Comments

Take a leek.

Being able to make that joke each and every time I make this may in fact be the only reason I like leeks. It’s hard to dislike food that so easily lends itself to 12-year-old humor. In fairness to the leek, though, this is quite good even without the lame jokes. Leeks are milder and sweeter than onions, and are a great way to impart an onion-like flavor without the tears and inevitable halitosis. They also contain less of the sulfur compounds that make onions difficult for some people to digest, and thus make a good substitute for people who don’t tolerate them well. And that is why the leek shall inherit the earth.

Okay then. Now that I’ve indulged my insatiable need to pun, let’s move on. This quiche is a staple for us – although the total prep-and-cook time is close to an hour and a half, it’s all easy, and extremely satisfying to boot. And I’m saying this as somebody who isn’t really a quiche person – my general rationale is along the lines of “if you’re going to throw a bunch of eggs together and call it dinner, why not make an omelet and save us all the hassle?” But this isn’t a quivering three-inch-high egg pile like some quiches. The rich flavors of the roasted mushrooms and leeks are the real stars here – the eggs just quietly hold it all together. Serve with a simple green salad and as many bad leek puns as you can think of.

… [click for recipe and more]

Filed Under: Main Dish