This is a quick and easy dinner recipe. Using only egg whites will make the texture of the meat pie more rubbery. The recipe calls for 2 tablespoons of olive oil, 1 large onion sliced thinly, 1 (8 oz) roasted potato peeled and sliced thinly, 1/2 teaspoon of dried crushed rosemary, coarse salt and pepper, 5 large eggs, 5 large egg whites, and 1/2 cup of flat-leaf parsley leaves. The cooking time is 45 minutes with 15 minutes of preparation time. The recipe serves 4. The instructions are to heat 1 tablespoon of oil in a medium non-stick skillet over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, then toss to combine. Cover and cook for 10 minutes; uncover. Cook, tossing occasionally, until the onion and potato are tender, about 5 minutes. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Set a broiler rack 4 inches from the heat source. Add the remaining tablespoon of oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Cook on the stove over low heat, lifting the edges of the mixture with a spatula a few times to let the eggs flow underneath. Continue cooking until the meat pie omelet is almost set in the center, about 10 minutes. Place the skillet under the broiler; broil until the meat pie is crispy and golden on top, about 3 minutes. Loosen around the edges with a clean spatula, then slide the meat pie onto a plate and cut into wedges. Cooks Note: Extra egg yolks can be stored (for use in custards or egg wash) by placing the unbroken yolks in water in a covered container and refrigerating for up to 2 days. If you dont use them, you can buy unpasteurized pure egg whites in the dairy section of the market.
Philip
27.04.2023 @ 10:22
This is a quick and easy dinner recipe. Using only egg whites will make the texture of the meat pie more rubbery. The recipe calls for 2 tablespoons of olive oil, 1 large onion sliced thinly, 1 (8 oz) roasted potato peeled and sliced thinly, 1/2 teaspoon of dried crushed rosemary, coarse salt and pepper, 5 large eggs, 5 large egg whites, and 1/2 cup of flat-leaf parsley leaves. The cooking time is 45 minutes with 15 minutes of preparation time. The recipe serves 4. The instructions are to heat 1 tablespoon of oil in a medium non-stick skillet over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, then toss to combine. Cover and cook for 10 minutes; uncover. Cook, tossing occasionally, until the onion and potato are tender, about 5 minutes. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Set a broiler rack 4 inches from the heat source. Add the remaining tablespoon of oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Cook on the stove over low heat, lifting the edges of the mixture with a spatula a few times to let the eggs flow underneath. Continue cooking until the meat pie omelet is almost set in the center, about 10 minutes. Place the skillet under the broiler; broil until the meat pie is crispy and golden on top, about 3 minutes. Loosen around the edges with a clean spatula, then slide the meat pie onto a plate and cut into wedges. Cooks Note: Extra egg yolks can be stored (for use in custards or egg wash) by placing the unbroken yolks in water in a covered container and refrigerating for up to 2 days. If you dont use them, you can buy unpasteurized pure egg whites in the dairy section of the market.