I love eggs. I love omlets, scrambled eggs, poached eggs, eggs over medium, eggs with toast, eggs by themselves, deviled eggs, hardboiled eggs, soft boiled eggs, egg salad, you name it. These days (thanks in part to the South Beach Diet) I have been feeling the need to make my breakfast dishes using egg whites. But in my quest to be a mindful consumer, I try to only purchase eggs with a “Free Range” label on them since the term “Cage Free” can be deceptive; see http://www.csmonitor.com/2004/1027/p15s01-lifo.html. I know it is a seemingly small matter and I am not saving the world one hen at a time; but it makes me feel slightly better about my purchase to support a business that allows hens to live in a more natural setting. I have to say that I really like Eggology’s approach. They are one of the only companies I know of that produces natural egg white products using humane and environmentally sustainable practices. And I am glad to see a lot of people are catching on to this, lots of restaraunts and hotel chains are using these products such as The Four Seasons, Marriott, and Hyatt hotels. I got the recipe below from their site- this recipe is quite good and simple. And if Frittanta is not your thing, try the Asparagus and Herb omlet recipe outlined in the video above by Dani Spies. Hope you enjoy- and EAT YOUR EGGS (just try to be aware where they came from).
Airy Asparagus and Potato Frittata
Servings: 4
WHAT YOU NEED:
1 cup
Eggology egg whites
1 lb
asparagus
1 potato
large, peeled and thinly sliced
1 onion
chopped
1/2 cup
nonfat milk
1/4 cup
grated Paremsan cheese, divided
1/4 teaspoon
baking powder
1/2 teaspoon
salt
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Place the potato in saucepan and cover with water by 3 inches. Cover the pan and bring to boil over high heat; boil for about 5 minutes.
Add the asparagus and boil for 2 more minutes.
Drain and set aside to cool.
In a bowl, combine the Eggology egg whites, three tablespoons of the Parmesan Cheese, milk, baking powder and salt. Mix in the potato and asparagus.
Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
Cook for about 2 minutes, stirring occasionally.
Add the egg white mixture and reduce the heat to medium.
Cover and cook for about 10 minutes (until almost set).
Uncover the skillet and sprinkle the remaining Parmesan cheese.
Transfer to the oven to cook for about 5 minutes (until browned).
Invert onto a plate and cut into wedges prior to serving.
My Eco Style 