I remember the egg shortage a few years ago in Dubai. While I can’t recall the exact year, I know that it was sometime in December, just before the mad holiday rush.
As soon as I found that my most trusted cooking staple was about to become a rare commodity, I ran to the supermarket and stocked up on as many eggs that my shopping cart could possibly hold! With hundreds of eggs in my refrigerator, I was armed and ready for all of my festive holiday baking.
A good friend found out about my egg-hoarding habit, and kindly asked if I could spare half a dozen. Tempted to tell her they were stolen, I begrudgingly obliged, guarding my stash as though my life depended on it!
There has never been an egg shortage since then, but we definitely use a lot of eggs in our house. A lot. Whether for baking or cooking, I can never have enough. I often use the yolks for making things like fresh pasta and ice cream which leaves me with copious amounts of leftover egg whites.
I use the whites from fresh eggs, but you can certainly use egg whites that are sold in cartons at the supermarket. If you end up separating the eggs yourself, click here for a great fresh pasta recipe you can make with the leftover egg yolks.
This frittata is a great, versatile dish that can be served for breakfast, lunch, or dinner. The fact that it’s packed full of protein and good-for-you ingredients is an added bonus. It goes well with avocado on crispy bread, or with a simple green salad. It also makes fantastic leftovers.
Feta Tomato Egg White Frittata (serves 4)
- Half an onion, finely chopped
- 2 large tomatoes (about 600 grams in total), grated on a box grater or roughly chopped. Alternatively, you can use the equivalent in tomato sauce
- 2 tablespoons of olive oil
- 6 small artichokes, cut in half, or quartered if they are large (I use artichokes from a jar that I let drain)
- 2 tablespoons sundried tomatoes, chopped or sliced
- Salt and pepper
- 8-10 large egg whites, at room temperature
- ¼ cup grated parmesan cheese
- 1 tablespoon chopped spring onion or chives
- 1 tablespoon chopped fresh parsley
- 100 grams feta cheese, crumbled or cut into small cubes
Preheat oven to 200 Celcius, 400 Fahrenheit
First, make the sauce:
In a 9 or 10 inch oven-safe frying pan, sauté your onions in a little bit of olive oil until they begin to soften – about 5 minutes.
Add the tomatoes and a generous pinch salt. Let simmer for 10 to 15 minutes, or until the tomatoes have reduced into a thick sauce.
Add the artichokes to the middle of the pan forming a circular pattern (see below), sprinkle the sundried tomatoes all over the sauce. Continue to simmer for a few minutes to heat through.
While your sauce is simmering, make the egg white mixture:
In a large bowl, whisk your egg whites and a pinch of salt with an electric mixer until soft peaks form. You can also whisk by hand if you have extra time and patience!
Gently fold the parmesan cheese, spring onion or chives and parsley into the egg whites. Spoon the egg white mixture onto the sauce in the pan, making sure that all of the sauce is covered.
Sprinkle the feta cheese over the egg whites.
Bake for 18 to 20 minutes until the frittata has puffed up slightly and is cooked through.
To serve, keep the frittata in the pan and cut into wedges. Carefully remove each wedge from the pan. Make sure you get underneath each wedge with a spatula to collect all of that saucy artichoke and tomato goodness!
Copyright © 2016 Lidija’s Kitchen, including personal images taken by the author.