10374 Egg-White Frittata with Shrimp, Tomato, and Spinach 25 mins 15 mins 6 servings Tue Aug 15 09:26:00 -0700 2006 Thu May 01 16:58:01 -0700 2008 Easy American CHOW http://www.chow.com/recipes/10374 Thu, 01 May 2008 23:58:01 GMT Simple, delicious, impressive Simple, delicious, impressive egg dish that's great to make ahead of time. This simple, elegant egg dish can be served either hot or at room temperature. We like to eat it when it’s still nice and warm.

What to buy: Look for the smallest shrimp you can find, so that you can fit more of them into the frittata. If you can’t find good-looking small ones, try quartering larger ones. If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), we’ve found that Eggology’s packaged liquid egg whites are just as good as fresh ones.

Equipment: Eggs are one of the dishes that really benefit from use of a nonstick pan. The Teflon-coated ones work really well, but if you’re leery, try a cast iron one.

Game plan: Make the clarified butter the day before, or earlier. It keeps indefinitely in the fridge. (For a clarified butter how-to, see note below.)

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  • Heat oven to 350°F.
  • Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Increase heat to high, add shrimp, and sauté until they are about 3/4 done—crisp-tender and still translucent in the center.
  • Add tomatoes and spinach, and sauté for 1 minute, or until spinach is completely wilted; then remove from heat. Add chives. Season generously with several pinches of salt and pepper.
  • Place a 6-inch ovenproof nonstick skillet or well-seasoned 6-inch cast iron pan over medium heat. Add remaining 3 tablespoons butter and swirl in the pan to coat it evenly. Add egg whites, and spoon shrimp mixture into the center. Bake in the oven until eggs are puffed and completely set in the center, 10 to 12 minutes.

    • Note: Unlike whole butter, clarified butter can be cooked at a high temperature without burning. To clarify, melt 4 sticks (1 pound) unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on top. Remove from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze. Keeps indefinitely.

    Beverage pairing: Domaine de la Pépière Muscadet, France. This light, fluffy, and subtly flavored dish should be paired with a white wine with good acid, but not a surfeit of overwhelming flavor or oak. Muscadet is a great choice, as it’s to some extent “neutral” in flavor (meaning that it won’t overwhelm), but it also has a lovely melon and citrus profile, and a minerally skeleton that brings great texture to the pairing.

    ]]>     http://www.chow.com/assets/2006/08/eggwhite_fritatta_290x210.jpg Emile Castillo for CHOW 45 Breakfast/Brunch 4 tablespoons unsalted butter (1/2 stick, preferably clarified)

    ]]>     584 7 ounces cleaned, deveined shrimp, halved lengthwise

    ]]>     4 Oven-Roasted Tomatoes, cut into wedges

    ]]>     97 4 cups fresh spinach, chopped

    ]]>     160 4 tablespoons chives, snipped

    ]]>     2 cups egg whites, beaten (about 16 eggs)

    ]]>     383 eggs 418 dairy 22 shellfish 240 breakfast 231 light meal 20 seafood 277 brunch 7434 emile castillo 757 lunch 21 main 24522 flying spaghetti monsterehtti squash