Egg White Frittata
A short list of superfoods to create a soft and creamy egg white frittata
Ingredients
- 12 egg whites
- 6oz creamy cashew cheese
- 4oz pumpkin seed tofu
- 1/2 teaspoon ground turmeric powder
- cracked black pepper
- optional 1/2 teaspoon black salt (maintains an eggy-taste)
- 1 teaspoon sea salt (if not using black salt)
- 1 large potato
- 4 oz bacon
- herbs of your choice
Instructions
- Preparations:Cut potato into 1/4 inch cubes and steam for ten minutes or until fork tender.Cook bacon, cool and cut into bite sized pieces. Mince any herbs you would like to add such as chives, thyme, rosemary.Separate egg white from yolks into a bowl and place to the side. In a blender, add the cashew cheese and pumpkin tofu or soaked pumpkin seeds with just enough water to blend until smooth. Add egg whites, turmeric powder, pepper, black salt or sea salt and blend until incorporated. Do not over blend or the egg whites will firm like a meringue. Prepare cast iron by adding spreading butter over sides and bottom and sprinkling flour of your choice. Shift pan around to spread flour all over buttered surfaces then shake out excess. Add half the egg mixture to the pain and then add potatoes and bacon. Add the rest of the mixture on top and finish with more potatoes and bacon on the surface.Cook at 375• F for 30-40 minutes or until center is no longer jiggly and the sides are starting to brown. This frittata will expand and puff up like a soufflé a little bit but deflates when removed from the oven. Keep this in mind for how full your pan is - I recommend no more then 3/4 full.Serve warm!