I was inspired to post this recipe because I absolutely hate wasting egg whites, and there is just no way around the fact that the best lava cake recipe calls for 3 egg yolks. I’m never gonna stop making that recipe, so my solution: find a delicious way to use those egg whites!
Luckily, breakfast food is my favorite category of foods. I love biscuits and bagels and croissants. Soy breakfast meats are delicious, as are breakfast potatoes (oh, the many kinds of breakfast potatoes-YUM). I even like pancakes and waffles every now and then. As a result, it was natural for me to want to use those egg whites for a yummy, weekend brunch!
For starters, I actually had to use the egg whites from 6 eggs to make a 2 serving scramble. For those of you who are planning to make this after lava cakes, just plan for only a 1 serving scramble the morning after! For those of you who are not making this recipe after having made lava cakes and would like to include the yolks, I really think you should add a little bit of milk in with the scramble before you cook it. Egg whites by themselves are amazing because they are so so fluffy even without the addition of milk (plus they’re way healthier). If you make it with the full egg, the added milk will help give them that fluffiness that is so pretty and delicious in scrambled eggs!
Dill and Garlic Egg White Scramble
Makes one serving
3 egg whites
1/2 teaspoon minced garlic (about 1 small clove)
1/2 tablespoon chopped, fresh dill
1/2 tablespoon chopped, fresh parsley (I use Italian parsley)
1/8 cup chopped yellow onion (about 1/4 of an onion)
4 tablespoons minced, tri-colored bell peppers
1/2 campari tomato, chopped
1/2 cup of cheese (Italian blend or Mexican mix are my favorites)
several dashes of cayenne and paprika
3 tablespoons olive oil
kosher salt and pepper to taste
Whisk together the egg whites, garlic, dill, parsley, onion, bell peppers, and tomatoes. The mixture will be a little foamy but fairly thick, this is good! Then, mix in the cheese, cayenne, and paprika.
After a minute or two, check underneath the eggs to make sure they’re browning. Once they’ve become a little browned, flip them. Let the other side cook, and take them off before they are fully done because eggs tend to cook a little more on their own on the plate. Add kosher salt and pepper as you like!
I made this scramble with toasted everything bagels, soy sausage, and home-fried fennel potatoes, but it is so good and filling on its own that you don’t really need to have all that extra stuff.