Apologies if that picture looks unappetizing…I had taken a few bites before I realized that maybe I’d want to blog about it. Also apologies if it still seems unappetizing if I didn’t take bites out of it.
I’m back from my week long trip to California. It was a nice and busy trip. I had a turkey-less Thanksgiving for the first time (unless turkey meatloaf counts!). In fact, my Thanksgiving was very low-key. I spent it with my cousin at her house. She cooked and I brought a kale salad and some banana pudding (try this! I’ve made this 3 times this year so far). The next day, I spent the weekend in LA for a mini-reunion with a bunch of other relatives. Cheryl, if you’re reading this I’m sorry we didn’t have a chance to meet up like I wanted to! Just too many things happening that I didn’t anticipate!
Anyway, I wanted to share a quick throw-together “recipe” (I put that in quotes because usually when I throw something together, I don’t measure anything) that I made today because I had a small carton of egg whites in the fridge. I’ll try my best to guess-timate quantities:
Egg White Cups (I made 6 cups using those bigger muffin tins)
-1 small carton of egg whites
-about 2 TB finely chopped sundried tomatoes
-1 small finely chopped onion
-1 tsp minced garlic
-1 thawed out bag of frozen chopped spinach, squeeze out excess liquid
-dashes of salt/pepper/other spices
(optional–only bc I like eating scrambled eggs with this) 1-2 TB of nutritional yeast
-sprinkling of shredded cheese if you’d like (I used cheddar)
Preheat oven to 350 F. In a bowl combine all ingredients. Spray muffin tin with oil or nonstick spray and divide “batter” evenly into each cup. Sprinkle each cup with a tiny bit of cheese. Bake 30-35 min until golden on top.
I would have added some chopped turkey or some additional protein but I didn’t have any. Basically this dish is like a baked egg white scramble or frittata. Very very easy to make. I tend to make frittatas when I’m feeling lazy and especially if I want to repurpose some leftovers, plus it gives me another way to further season my cast iron skillets.
Breakfast (or in my case dinner with a green salad) for days!
PS: Is it cold where you guys are?
It’s 28 F at after 9pm. It’s been below freezing for a while now. I’m pretty much used to the cold here but when I was back in the Bay Area, my sister was complaining that it was cold at night (see SF’s weather lows) but I was fine. I just wish that it would snow here! I’m itching for snow!