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amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery
Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan
Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne
Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan
My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook
Egg White Casserole with Sweet Potato Crust
Served with fresh avocado and pea shoots
Egg White Casserole with Sweet Potato* Crust
Corrie’s notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they’re all like this, I’m in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn’t add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn’t add milk)
16 oz low-fat cottage cheese (I didn’t add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand – simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don’t cover while cooling, or the steam will make your potatoes mushy!
Posted: 4-1-2018
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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn't add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn't add milk)
16 oz low-fat cottage cheese (I didn't add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don't cover while cooling, or the steam will make your potatoes mushy!
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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn't add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn't add milk)
16 oz low-fat cottage cheese (I didn't add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don't cover while cooling, or the steam will make your potatoes mushy!
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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn't add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn't add milk)
16 oz low-fat cottage cheese (I didn't add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don't cover while cooling, or the steam will make your potatoes mushy!
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