I had a bunch of egg whites in the freezer, left over from the zabaglione we took to NY, and used them to make a tortilla Espanola on Wednesday night. I cooked sliced red potato and spring onion in the pan first, then threw in leftover sausage from Saturday and the egg whites. Topped with a basil-arugula pesto (WAY too much salt, but good in small quantities), and accompanied by steamed asparagus, it was a nice quick weeknight meal, and I guess healthier than it would have been with the yolks.
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