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المصدر: Everyday Food ، يناير / فبراير 2006
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
صفار إضافي: لتخزين (للكاريستر أو بيض يغسل) ، ضع صفار البيض غير المنقط في الماء في حاوية مغطاة وفي الثلاجة ، حتى يومين. إذا لم يكن لديك أي استخدام لها ، يمكنك شراء بياض بيض نقي غير مُعالج في قسم منتجات الألبان في السوق.
This is a quick and easy dinner. Using only egg whites will make the frittata texture more elastic. Source: Everyday Food, January/February 2006. 45 minutes, 15 minutes, 4 servings. Ingredients: 2 tablespoons olive oil, 1 large onion thinly sliced, 1 (8-ounce) baking potato peeled and cut into 1/4-inch-thick slices, 1/2 teaspoon dried thyme, coarse salt and ground pepper, 5 large eggs, 5 large egg whites, 1/2 cup flat-leaf parsley leaves. Directions: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion, potato, and thyme. Season with salt and pepper, and toss to combine. Cover, and cook until vegetables are tender, about 10 minutes. In a medium bowl, whisk together eggs, egg whites, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Preheat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook over low heat, lifting edges with a spatula to allow uncooked egg to flow underneath, until almost set in center, about 10 minutes. Transfer skillet to broiler, and broil until frittata is set and golden brown on top, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata onto a serving plate, and cut into wedges. Cooks Notes: Extra yolks: To store (for custard or egg wash), place unbroken yolks in water in a covered container and refrigerate, up to 2 days. If you have no use for them, you can buy pure, untreated egg whites in the dairy section of the supermarket.
27.04.2023 @ 10:21
This is a quick and easy dinner. Using only egg whites will make the frittata texture more elastic. Source: Everyday Food, January/February 2006. 45 minutes, 15 minutes, 4 servings. Ingredients: 2 tablespoons olive oil, 1 large onion thinly sliced, 1 (8-ounce) baking potato peeled and cut into 1/4-inch-thick slices, 1/2 teaspoon dried thyme, coarse salt and ground pepper, 5 large eggs, 5 large egg whites, 1/2 cup flat-leaf parsley leaves. Directions: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion, potato, and thyme. Season with salt and pepper, and toss to combine. Cover, and cook until vegetables are tender, about 10 minutes. In a medium bowl, whisk together eggs, egg whites, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Preheat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook over low heat, lifting edges with a spatula to allow uncooked egg to flow underneath, until almost set in center, about 10 minutes. Transfer skillet to broiler, and broil until frittata is set and golden brown on top, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata onto a serving plate, and cut into wedges. Cooks Notes: Extra yolks: To store (for custard or egg wash), place unbroken yolks in water in a covered container and refrigerate, up to 2 days. If you have no use for them, you can buy pure, untreated egg whites in the dairy section of the supermarket.