Crispy Egg Whites

I am a huge crispy food fan.  In fact, I'd pick crispy over non crispy 9 times out of 10.  But I'm not referring to deep fried food (Hello -- I'm in a wedding in 10 months).  One example? Crispy egg whites.  Oh yes.  This is not a scramble with some hard bits.  I'm talking about something with a real bite.

I started making crispy egg whites in an effort to gussy up traditional scrambles.  Not that there's anything wrong with a good scramble - I just prefer things the way I like them.  But really...who doesn't?  I know I'm not alone here.

Ingredients for one serving:

3/4C liquid egg whites (I prefer All Whites)

1/2 oz of strong cheese (I typically use blue or Parmesan)*

1/2C halved cherry tomatoes 

Cooking spray 

Salt + pepper to taste 

*Strong and pungent cheese is especially beneficial for those of us watching our waistline.  This way, we can use less and still get a big bang for our buck.  Big flavor, small calories.  We're golden. 

Directions:

1. Heat a non stick skillet over high heat for about 45 seconds then coat with cooking spray (in order to determine whether the skillet is hot enough, hold your hand over it - if you can only hold your hand there for only a few seconds, you're good to go)

2. Reduce heat to medium and add egg whites (it is VERY important that you not agitate the eggs, so as to let a crust begin to form) cook about 3 minutes

3. The eggs will bubble - this is exactly what you want

4. Shake the skillet to determine if the eggs are ready for a flip (if the eggs stay attached to the pan they are not yet ready, if the eggs slide around the pan they are ready)

5. With a heat-safe silicone spatula, gently slide the spatula under the eggs, gather all your chutzpah and flip 

6. Top the eggs with cheese and cook about 1 1/2 - 2 minutes (you may want to cover the eggs for the last 30 seconds to help the cheese melt)

7. Shake the skillet the same way as step #4, and slide the eggs from the skillet onto the plate, top with tomatoes and season with salt and pepper

Ingredients:

Measuring the egg whites:

You can use a scale to measure (weigh) the cheese:

Eggs into the hot pan:

Beginning to form a crust:

When the eggs are ready for a flip, slide the spatula underneath:

Flipped eggs:

Blue cheese topped egg whites:

 

Skillet covered with a mismatched lid (works just fine):

Easy lift off:

Finished product:

Nutrition information per serving:

135 calories, 1g carbohydrates, 4g fat, 18g protein, 1g fiber

I want to bite him in the most non-creepy way possible.  He is so good! 

What's your favorite cheese?  I'd love to hear from you if you try this recipe!  Hope you enjoy...

xx,
The Future Mrs. Wolf