Spinach and Tomato Egg White Frittata

To prove that I actually do ingest things other than cookies (occasionally), here’s the recipe for my essential breakfast: an egg white frittata. The wonderful thing about omelets or frittatas is that they are completely customizable according to your favorite additions or what you have in your fridge.

This wonderful December morning I decided to include spinach, tomatoes and cheddar cheese, and paired my egg dish with some buttered whole wheat toast and tea.

Spinach and Tomato Frittata

  • 1/3 cup liquid egg whites (Feel free to include the whole egg if you prefer. I like the taste of the whites better, and so I use a carton of egg whites to avoid wasting yolks.)
  • 1 cup of torn spinach leaves
  • 1/2 tomato, chopped into small pieces
  • 1/4 cup shredded Cabot Seriously Sharp Cheddar cheese
  • hot sauce (optional, to taste)
  • hot salt (optional, to taste)

Coat a small skillet with non-stick spray (I used Pam). Mix egg whites and hot sauce in a small bowl and set aside. Turn stove to medium heat and add spinach and tomato chunks to pan. Allow to cook down for about a minute and add egg.

Egg whites will cook quickly where they touch the skillet. Lift up edges of the frittata with a spatula and turn pan to allow the uncooked liquid egg in the middle of the frittata to fill in along the edges. Continue until egg is mostly cooked through (should only be about 1 to 1 and 1/2 minutes) and flip. Keep skillet on heat until underside is cooked and transfer frittata to plate.

Add cheese and hot salt and enjoy!

Mini-Snickerdoodles and Peppermint Meringue Drops

My holiday season baking began today with some bite-sized snickerdoodles and minty meringue swirls. They might not be the most aesthetically pleasing bunch of goodies, but they tasted good!

Mini-Snickerdoodles (from Chocolate Covered Katie, with changes)

These cookies were delicious, light, soft and pretty low calorie (though the last part was probably cancelled out when i ate 8 of them). The original recipe is vegan, and can be made gluten-free with a few substitutions, but I just went with the ingredients I had on hand.

Makes 26 cookies (mine were fairly small)

  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cream of tarter
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 cup white granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 and 1/2 tbsp non-fat milk
  • 1/4 cup Country Crock Light spreadable butter
Topping:
  • 1/2 tbsp cinnamon
  • 1/2 tbsp white granulated sugar

Preheat oven to 330 F. Line a cookie sheet with parchment paper and set aside.

Combine dry ingredients in a small bowl. In a separate bowl, melt the butter spread and stir in vanilla and milk. Add wet ingredients to dry ingredients. Form small balls and roll each ball in the cinnamon-sugar topping.

For softer cookies, chill the dough balls before cooking. Bake for 8-10 minutes. They’ll be very soft and seem underdone when you take them out, but they’ll firm up.

Peppermint Meringue Drops (inspired by a recipe on the back of the mint extract and Little Space, but changed)

This was my first experience making meringue and while it was extremely simple it was also very time consuming. I hand-whisked my meringue, which took a long time (in the future I’ll probably use a mixer) and the cookies also require a long bake time, so plan for that when you make these. The first few drops were a little mangled-looking, but I got the hang of the piping after a while and they end up being rather cute and perfectly seasonal. This recipe is also gluten-free.

Makes about 70 drops.

  • 2 egg whites
  • pinch cream of tarter
  • 1/4 tsp mint extract
  • 1/2 cup white granulated sugar
  • red gel food coloring

Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, beat egg whites with cream of tarter until soft peaks form. Beat in the mint extract, then gradually add in the sugar about a tablespoon at a time and continue beating until stiff glossy peaks form.

Squeeze 2 lines of red food coloring gel on the inside of a pastry bag, opposite one another. Preheat oven to 200 F. Spoon meringue into pastry bag and pipe in a swirling motion into 1-inch kiss shapes.

Bake until cookies are dry, about 1 hour – 1 1/2 hours. Turn off oven and let the cookies remain in the oven for another 15 or 30 minutes. Transfer to a cool surface and let dry completely.