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Have leftover egg whites? Have eggs? Ok, good. You need this frittata. This amazingly simple and delicious leftovers frittata… It all came together when I sparked an interest in creating some killer recipes for paleo ice cream. I was initially avoiding using egg yolks in my recipes. This was not because I have an egg intolerance or anything but simply because I didn’t want to separate the eggs… I know that sounds crazy. Maybe it is. Hang on, I will have an explanation for you. After many not so good batches of ice cream using all sorts of things to try and replace the egg yolks, I realized that I would just need to separate the yolks from the whites. It may seem simple to you but this was a very game-changing realization for me. I am grateful that I decided to do this because I may have never been able to create this versatile frittata had I not been left with those trivial leftover egg whites… (scroll to bottom for recipe)
Let me give you a little background…I don’t like plain egg whites. I really, really don’t. They taste so… uck. As a kid I would eat hard-boiled egg yolks and leave the white. I only happily ate the whites when they were a part of either scrambled eggs, biscuits and gravy or fried eggs with runny yolks covered in cheese on toast or an English muffin with sausage patties or bacon (my dad’s homemade egg muffin sandwich-that wasn’t bad) However I just don’t like the whites alone. Even now I force myself to eat them as a whole egg and really only like them scrambled. I can tolerate them in over-medium fried eggs mixed with veggies, butter or coconut oil and sweet potatoes… This is my go to fuel for work days, typically eaten in the car on the commute to work. (Bad habit, I know.)
As an adult I used to buy the liquid egg white carton and convince myself that by eating them instead of real eggs I was doing my body a favor and avoiding that dreadful fat and cholesterol… I traumatized myself with that I think. I am no longer a believer that dietary fat or cholesterol is dangerous or detrimental and therefore am not scared of eating the yolks of eggs any longer. I also don’t like wasting things… but I soon found I could not escape the fact that there were so many good looking recipes that call for only yolks… Hmmm.
Once I started cooking more than mostly boxed and processed foods, (in other words, when I went paleo) I would google anything I wanted to make, especially paleo baked goods and treats. Like many newbies to the paleo world, I pretty quickly became interested in creating all of my old favorite baked goods and treats the paleo way. I don’t believe that eating paleo baked goods and treats all the time is a good idea, even if the quality of ingredients are much less offensive than conventional goodies, they are still treats.
One thing I had avoided was trying any recipes that called for only egg whites or yolks. I just could not bring myself to separate them. It was all or nothing when it came to using eggs for a recipe. Maybe it was bad memories from eating egg-whites back when I thought that was the healthiest thing. Also something about separating them just gave me the general feeling of “ugh… Why??? It sounds like so much work!”
There was plenty of consideration given to this idea of using part of the egg. It was a little crazy and went a lot like this:
Whenever I thought I may want to try a recipe that happened to call for only yolks I would have this crazy thing happen. A few minutes before my ultimate decision to simply not try the recipe and find one that used the whole egg, I would debate this seemingly simple task with so many thoughts running through my head… like “I have to separate them?! What would I ever do with the leftover whites? Do I store them for a future recipe? How could I store them? Why would I even want to store them when I can find a recipe that uses the whole egg? Well, maybe it wouldn’t be as good as this one… Ok, I will try this one, now what to do with leftover egg whites… Ooh! I could make egg white omelettes like I used to… YUCK, NO! Why would I even think of such a thing… *shudder* Ok, I can do this… I am going to separate them. Would I have to freeze the whites now? Do they even freeze well? Will they be weird when defrosted? Would I even remember to use them whether I store them or freeze them? I should just dump them… I don’t want to dump the them, that would be wasteful! Isn’t there another way?! The poor leftovers! It’s not their fault! Ugh, ok I’m finding a recipe that uses whole eggs… Besides, how would I even go about separating them anyway?”
I told you, it’s crazy. So many excuses to avoid separating an egg! That last one was the worst of all-for one thing, I have an egg separator thingy AND have been known to Google and You-Tube anything I may need to learn how to do in life. Not to mention over the years of time spent on Pinterest and reading food blogs I discovered answers to all of the above questions. So really, I was just scared of separating the egg. Silly, I know. I had a similar issue with using gelatin, we’ll talk about that another time.
I finally decided to delve into recipes using only yolks and decided to save the egg whites from the eggs used for last week’s No Dairy?! Banana Vanilla Ice Cream. They freeze well and are not weird when defrosted, FYI.
We really do try to use all of the food that we bring into the house without letting it spoil. It is important, there is enough waste in this world without wasting perfectly good food! That being said, there are several small containers of egg whites in the freezer currently. Time to make another frittatta?
This recipe calls for 4 whole eggs and 4 egg whites as well as some coconut oil or grass fed butter, coconut milk, fresh veggies and meat. I provide a few notes on options to modify but get creative and let us know what you end up with in the comments, post to our Facebook page or tag us on Instagram!