Fun with egg whites - Jadranka Blažić
Fun with egg whites - I baked in a small pan 20x20cm. But it's not that little either, because it needs a lot of material to fill it up as well.
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Fun with egg whites - Jadranka Blažić
Fun with egg whites - I baked them in a small 20x20cm pan. But it's not that little either, because it needs a lot of material to fill it up as well.
- Zucchini
- small tomatoes
- young mozzarella
- almond milk
- egg white
- so
- beaver
- shallot
- Cut zucchini, tomato and mozzarella into rings. Layer them alternately with zucchini+mozzarella+tomatoes. Mozzarella should only be added every 4-5 times because otherwise there would be too much cheese. When you finish layering, beat 150ml of egg whites with 100ml of almond milk, add salt and pepper. Pour over the arranged vegetables and sprinkle chopped chives on top.
- Bake at 220C until the egg whites are white and golden on top. I don't know how much time passed exactly, but it was probably 40 minutes because the vegetables were releasing juice. Take it out of the oven and leave it in the pan to cool, to make it easier and better to cut.
