Wednesday, December 17, 2014

My Frittata

Breakfast is definitely my favorite meal of the day. (Seriously, there is nothing better than a good Sunday brunch.) Unfortunately, I’m always so frantic to get out the door in the mornings I rarely get to do breakfast right. So when my momma suggested the Frittata, I thought—what could be better than breakfast for dinner? I was in! When I was home at my parents’ house over the Christmas holiday, my older brother Timmy was home as well. He kept talking about how high in cholesterol egg yolks are and that I should shift towards eating more egg whites. (This was information his coworker/ lifting mentor, had shared with him). So, in honor of Timmy, I decided to make my Frittata using egg whites—and it still turned out delicious!! So, good advice bro!

My Frittata

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steps to frittata (photo by Nicko Margolies)

Breakfast is definitely my favorite meal of the day. (Seriously, there is nothing better than a good Sunday brunch.) Unfortunately, I’m always so frantic to get out the door in the mornings I rarely get to do breakfast right. So when my momma suggested the Frittata, I thought—what could be better than breakfast for dinner? I was in! When I was home at my parents’ house over the Christmas holiday, my older brother Timmy was home as well. He kept talking about how high in cholesterol egg yolks are and that I should shift towards eating more egg whites. (This was information his coworker/ lifting mentor, had shared with him). So, in honor of Timmy, I decided to make my Frittata using egg whites—and it still turned out delicious!! So,  good advice bro!

I had a  carton of eggs in my fridge, butter and cheese. All I needed was the mushrooms. I set the stove to 500 degrees. Added one tablespoon of butter into my cast-iron skillet (over medium heat) and added the mushrooms. I let that cook until they are brown. Meanwhile, I started separating my egg whites. I would crack the egg on the side of the bowl, break it in half, and then move the yolk back and forth between the two halves of the shells—allowing all of the egg white to fall into the bowl and keeping the egg yolk out. I used the egg whites of 8 eggs, instead of 6.

When the mushrooms were done, I added them and the grated cheese to the bowl of egg whites. Then, seasoned with salt and pepper and mixed everything well. Then, turned the heat back on the skillet, melted the butter, and then added the egg mixture to the pan.                                             

I let the eggs cook, without stirring, until they are set in the pan (I waited 8 minutes).  When the edges looked like they were starting  to brown, I turned off the  heat and put the whole skillet in the oven.  Then I let everything cook in the oven for another 5-10 minutes. Then I pulled it out of the oven and enjoyed!! This was super easy and super-fast! Timmy, I think you should try it!

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

Reach My Daughter's at mfitzgerald@phillynews.com.

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