Egg-white Frittata

A friend made several leche flan for Thanksgiving Day. She had almost 4 dozens of egg white left over. She doesn't know what to do with it and asked me if I want it.  I said yes, not yet knowing what dish should I make with it. Usually when I make leche flan, the left over eggwhite is cooked as an omelette. I would use some portion of the egg white with whole egg and make an omelette for several days until I finish the egg white. But then, what will I do with 4 dozens of egg white? And then I thought, why not make an egg white frittata?

Frittata is an eggbased Italian dish similar to omelette or quiche. It is combined with meat and vegetables. Or basically whatever you wanna put in your omelette. Frittata roughly means 'fried' in Italian. It is done by frying the ingredients, like an open faced omelette, then baked for a few minutes to brown the top. I remember trying frittata several years ago when a friend's Italian husband brought some frittata from his parents. It was so good. A better version of omelette.

I actually don't have final recipe for my frittata. Since this is an experiment, I just combined whatever I have in my pantry and fridge. You could do the same. It's entirely your decision on what ingredients you wanna add to your frittata. My recipe is below, which can be changed or modified depending on my mood, and whatever is  in my pantry and fridge.

Ingredients

4    dozens       left over egg white
4    pcs              hotdogs, sliced
2    pcs              baking potatoes, peeled and sliced thinly
1    pc                large onion, roughly chopped
4    pcs              american cheese, roughly chopped
1    cup             dried cranberries
1    cup             frozen spinach
1    tbsp            salt
1    tbsp             ground pepper

Ingredients you can add

Bell pepper
Carrots
Peas

Procedure

In a skillet, sautè all onion and potatoes, when cooked, add hotdogs, dried cranberries,spinach and cheese. Cook for 3minutes. Add the egg white. Season with salt and pepper. Cook on low fire until the edges are brown or crusted. For about 10 minutes. Since it is hardto turn it over (to brown the top), I opted to bake it in the oven. Bake until golden brown, roughly about 20 minutes.

Slice and serve.

Puto Cake

I was craving for puto(steamed rice cake) tonight. But I don't have rice flour or puto mix in my pantry. And it was too late to go to the store. Oh alright.... I don't wanna go out to get rice flour because it's already dark and cold outside. Besides, I suddenly thought of making a little experiment. I was thinking of using pancake mix instead. Weird right? But hey, it might taste good. And since I'm using pancake mix for my puto recipe, I thought of renaming it as 'puto cake'.

Puto, or steamed rice cake, is a popular 'kakanin' in the Philippines. It is served as snack or breakfast. Topped with cheese, butter or coconut flakes. It could also be eaten with dinuguan. There are several varieties of puto. White puto is most popular. There is also puto kutsinta, puto bumbong, puto pao etc. It is steamed on a puto mold. But if you don't have a mold, you can use muffin baking pan.

Below is my recipe for puto cake.

1       cup       pancake mix

3/4    cup       2%milk

1/2    cup      white sugar

1/2    tsp        salt

1       tsp        baking powder

2       tsp        vegetable oil

1       pc         egg

1       pc        american cheese

Procedure

Mix all the ingredients except for cheese. Transfer the batter in muffin mold with cupcake lining. Steam for 20 minutes. 

Cut the cheese in small squares. Place on top of the puto cake.

Makes 6 puto cakes..

I guess my puto cake turned out good. Sophie finished 3 pieces in one sitting.