Don’t forget the egg whites!

I have some food catching up to do. It did take a few days longer than I would have liked, but I made a full recovery from my illness last week. The downside was that I barely got any cooking done all of last week, and even struggled to motivate over the weekend. After a week of laying in bed watching Netflix, I think I came down with a small case of cabin fever and mainly wanted to get out and do some stuff. We spent the weekend at the Brooklyn Museum and babysitting our nephew.

I can’t believe it has been over two weeks since we got back from Mexico. I know I have complained about the chore of cooking through our CSA box before, but the one thing I have not really struggled with has been how to cook the eggs. That is until we got back from Mexico and suddenly had two dozen eggs. Could I have spent the entire weekend baking delicacies? Maybe – but I am still testing the water with baking, so I decided to make a frittata. Without consulting any recipes.

I do not recommend you do this. Or if you do, just remember that there is a reason why you should use eggs along with egg whites. Egg whites are key to making your frittata light and fluffy.

The finished Product

The basic gist of what I did was to sautee three leeks in a cast iron skillet, and then pour over that eight eggs that I had beaten. The eggs were seasoned a little with Herbamare and I topped the whole thing with a few thin slices of cheese. After a minute or two on the stovetop, I moved it into the oven at 350 degrees and let it cook until it was golden brown on the top.

The cross-section shows how dense it actually ended up being.

Did the frittata taste great? Yes. Could it have been better? Of course! But it was a quick way for me to use half of the eggs in the fridge and we were able to eat the frittata over the next few meals. I have a feeling that after the new year I’ll have to return to a more vegan diet. While I’m not eating that much dairy at this point, I feel that I could benefit from some more vegan meals, and specifically from less eggs in my diet. Before I go down that path, I might have to do a blazing sprint through some non-vegan baking so that I can actually see what some of these desserts are supposed to taste like.