And so for the leftover egg whites used for the 'Eggshells' required for the 'Brownie in an eggshell' I found a neat little recipe on pinterest for Mini egg frittatas by 'The healthy Wife' blog.
Mini Egg-white Frittatas – adapted from the blog ‘The Healthy Wife’
Ingredients
Leftover egg whites (~6 egg whites)
1 spring onion, chopped
1/4c red pepper, diced
handful of spinach, stems cut off & spinach roughly chopped
3 baby tomatoes, sliced
Method
Preheat oven to 200'C.
Prepare a 12-cup tart tin by coating each cup with grease proof paper.
Divide the green onions, red pepper & spinach between the muffin tin cups.
Fill each muffin cup with egg mixture to no more than 3/4 full.
Bake for 15 min, take out of oven till egg is set and the tops of the frittatas are starting to brown.
Run a knife around the edge of each frittata and gently life them out. Serve Immediately.
Left overs can be stored in a airtight container.
Reheat at 350 degrees for 3 to 4 min.
1/4c red pepper, diced
handful of spinach, stems cut off & spinach roughly chopped
3 baby tomatoes, sliced
Method
Preheat oven to 200'C.
Prepare a 12-cup tart tin by coating each cup with grease proof paper.
Divide the green onions, red pepper & spinach between the muffin tin cups.
Fill each muffin cup with egg mixture to no more than 3/4 full.
Bake for 15 min, take out of oven till egg is set and the tops of the frittatas are starting to brown.
Run a knife around the edge of each frittata and gently life them out. Serve Immediately.
Left overs can be stored in a airtight container.
Reheat at 350 degrees for 3 to 4 min.
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