Here's a terrible photo of a beautiful frittata. But it's not just any frittata, it's a frittata that exists purely for the purpose of offsetting the extravagance of my lemon curd.
I know the dozen yolks needed for the curd weren't going to break the bank, but it sure feels wasteful to stare at a bowl full of whites and contemplate their destiny. What does a girl do with a dozen egg whites? One can only make so much eggwash, right?
So, I decided on a ridiculously healthy frittata was in order. This one has caramelized onions, an assortment of peppers, spinach, roasted broccoli, garlic and a bit of feta crumbled on top. I popped it in the oven and made sure not to overcook it. Then I served it piping hot with some lemony mixed greens. Ooh, I also added just a wee dollop of pesto to keep things from getting bland.
The result, a tasty meal that used up what might've been wasted (I know, people actually throw out their leftover egg whites!) and a hodge podge of veggies from the back of the crisper.
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