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amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne
People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan
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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