I cooked: Vegetarian egg white frittata with mushrooms, cherry tomatoes and truffle oil

After baking Jamie Oliver's chocolate biscuits, I was left with two egg whites. You can make meringues or pavlova with the egg whites, but I decided to make a savoury dish out of it (trying not to consume TOO much sugar).

Egg white frittata with mushroom and cherry tomatoes

I ended up making a light, healthy vegetarian frittata with the egg whites. Again, this is one of those dishes where you can chuck in anything you like - I looked in my fridge and found mushrooms, cherry tomatoes and spring onion. A dash of truffle oil  before serving makes it slightly more luxurious. You can serve this with a side salad, some toast or eat it on its own.

A great dish indeed to use up the leftover egg whites - good for breakfast, brunch or even for a light dinner.





Egg white frittata with mushrooms, cherry tomato, spring onion and truffle oil
Preparation time: 3-4 minutes
Cooking time: 10 minutes
Serves 1

Ingredients
2 egg whites, at room temperature
1 tsp milk
1 spring onion (green parts only), chopped finely
2 tsp Parmesan cheese

1 clove garlic, minced
40g grey oyster mushrooms, diced
1 tbsp extra virgin olive oil
10g dried cep/porcini mushrooms, soaked and diced
1/2 tsp dried basil
1/2 tsp dried thyme
Salt and pepper
2 cherry tomatoes, cut into small pieces
Truffle oil (optional)

1. Preheat oven to 175°C.

2. In a small mixing bowl, beat the egg whites. Then add the spring onion, milk, 1 tsp Parmesan cheese and mix well. Season with a little salt and pepper. Set aside.

3. In a 13cm non-stick skillet, cook garlic, oyster and porcini mushrooms with some olive oil over medium heat until cooked, about 2-3 minutes. Add the dried herbs and cherry tomatoes and mix, then season with salt and pepper.

4. Reduce to low heat and add the egg white mixture to the skillet and gently stir together with the mushrooms and tomato for 1 minute, to gently scramble them.

5. Sprinkle remaining Parmesan cheese on top and transfer to the oven and bake for 7-8 minutes until the frittata is set. Drizzle with some truffle oil and serve immediately.

Full set of photos can be viewed on my Facebook page here.