Have you made a New Year's resolution? So many of my friends don't bother, but I always do. Some have been really good for me. I enjoyed Avery's post about simplifying her life this year. I don't need to simplify, but I'm going to manage my time better. (Did you like the way I cut "try to" from that sentence and was firm about my intention?) Of course, there's also that pesky resolution that rolls around every year about losing weight . . .
We're making a few changes here at Mystery Lover's Kitchen, too. One of our members will be leaving us, and we'll miss her terribly. I'm not going to tell you who, though. I'll let her do that in her final post this week. She promises to come back frequently as a guest, and we're going to hold her to that!
|Lucy Burdette at Mile Marker Zero!|
What timing! Key West is wonderful year 'round, but who doesn't want to be there right now? Perfect for snuggling up by the fire in icy weather.
So, starting next week, look for a slightly different line-up around here.
I'm kicking off the year with a recipe from America's Test Kitchen.
As soon as I saw this recipe for something akin to a baked omelet, I had to try it. I switched up the ingredients a little bit to suit me, but it's the sort of dish that can be tweaked to suit the preferences of your family and friends. It's absolutely delicious, and while it looks like it uses a huge amount of eggs, it serves six people easily. All those egg whites make it wonderfully light.
I used a sharp white cheddar cheese, but it would have been just as good with a hard white goat cheese, or perhaps an Asiago. The original recipe calls for Gruyere. I also added garlic powder for a little extra garlic flavor, and a doubled the salt and pepper.
This recipe has several steps to it, but once you've made it, it's the sort of thing that doesn't require a lot of precise measurements and can be made without referring to the recipe.
canola oil or vegetable oil spray
5 ounces baby spinach
1/4 cup water (for cooking spinach)
1/4 cup milk (I used fat-free)
2 tablespoon flour
10 large egg whites
5 large eggs
1 garlic clove, minced
1 teaspoon garlic powder (optional)
1/4 (or 1/2) teaspoon salt
1/8 (or 1/4) teaspoon pepper
2 ounces shredded cheese (I used sharp white cheddar)
Preheat oven to 375. Lightly oil an 18 x 13 rimmed baking sheet, spread with parchment paper, and lightly oil the paper as well.
Cook the baby spinach leaves with the water. The recipe suggest doing this in the microwave, but a pot on the stove would work just as well. Pour the spinach into a sieve and press out excess water.
Whisk milk and flour together. In a large bowl, whisk together the egg whites with the whole eggs, garlic, salt, and pepper. Whisk in the milk and flour mixture.
Pour into the prepared pan, top with spinach and grated cheese, and bake 11 minutes, until the eggs are just set, turning the pan halfway through.
Grasp a short end of the parchment paper and slowly roll the eggs into a tight roll. (Hint: I found it easier to remove the parchment and eggs from the pan to roll them them.)
Slice to serve.