Do you ever order an egg white omelet because you think it’s the “light and healthy” choice?
Well, it’s certainly a healthy choice — however, why does it have to be light? Don’t get me wrong, light can be delicious, but when I’m especially hungry, I want something that tastes hearty, rich, and healthy, but not light.
So why do I NEVER whisk or mix egg whites in any way when I’m using them for an omelet? Simple — so they don’t taste light. The result of not mixing them is a texture that’s thick and smooth. This is how I get the “hearty,” and the “rich,” I get by developing the flavors of the added ingredients. And in the case of this recipe, it’s the caramelized onions that bring it on.
P.S. Frittata is the Italian word for omelet.
- Olive oil for the pan
- 2 ½ cups thinly sliced brown onion (about 1 large onion)
- 2 ½ teaspoons minced garlic (2 to 3 medium-sized cloves)
- 1 tablespoon finely chopped fresh thyme
- 1 cup thinly sliced small red potatoes (about 3 potatoes)
- 12 egg whites from large eggs
- Sea salt and freshly ground black pepper
- Coat the bottom of a 10-inch, non-stick sauté pan with olive oil, and place it over medium-high heat.
- Add the onions and garlic and sauté, stirring every couple of minutes, until he onions are soft and nicely browned, about 7 minutes.
- Mix in the thyme and let this cook for another minute or so -- until it's very aromatic.
- Add the potatoes and sauté for a couple of minutes. Then turn the heat to low, cover and let the potatoes steam until they are tender, 8 to 10 minutes.
- Season generously to taste with salt and pepper. (Here's how.)
- Turn the heat off and remove half of the onion-potato mixture from the pan. Set it aside, and then arrange the other half, so that it neatly covers the bottom of the pan.
- Crack the 12 egg whites into a bowl. (You can save the yolks for making ice cream or custard.) Do not mix or whisk the egg whites in any way. (Not even for a second!)
- Turn the heat to medium, and pour the egg whites into the pan, evenly on top of the arranged onion-potato mixture. Then quickly arrange the remaining half of the onion-potato mixture directly on top of the egg whites. Most of this will stay "afloat."
- Cook until you see that the bottom is opaque, then reduce the heat to low, cover and cook just until all of the whites have solidified, about 15 minutes.
- Once the frittata is cooked, gently loosen the edges and slide it onto a large plate. Let it cool for a few minutes and then serve.