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EGG WHITE QUESADILLA

By: :Mary Bellavita 0 comments
EGG WHITE QUESADILLA

Mary:

What's going on, guys. I'm back with another recipe for you. Today, I'm actually going to feature a recipe from my friend, Marine. You can find her on Instagram. I'll make sure to include her @. She actually released an ebook with a ton of really delicious recipes, so I wanted to feature one today.

Mary:

Today, we're going to feature the egg white quesadilla. So let me show you the ingredients. We're going to use avocado oil. It calls for chopped garlic, I don't have chopped garlic, so I'm going to use garlic powder, chopped red onion, some baby spinach, Creole seasoning. That's actually going... This is the first time I've ever purchased this, so I'm really excited to try that. Obviously, egg whites. These will be the quesadillas for us. It's a plant-based protein tortilla. And we're going to add a little bit of cheese to that later. I'm super excited for this. I'm ready to try it. So let's get to it.

Mary:

Okay. I'm just going to follow the recipe as it has here. She actually has it with an avocado spray, but I just have avocado oil, so that's how we're going to use it. I'm going to turn my pan on. Whenever you're cooking eggs, one thing I will throw out, make sure you put it on medium heat. You don't want to overcook the eggs, it will burn them. So, medium heat. For this, I honestly just eyeball it, sorry, for recipe purposes. As that starts to heat, then we'll start adding some of the ingredients we want. The first step is to actually add the veggie mix so we can add the garlic or garlic powder. We'll add the onions, we'll add the spinach and the Creole mix. So, we'll add that together first, let it cook a bit, then we'll add the eggs in.

Mary:

All right, so the oil is... You can tell that it's getting thick or it's getting hot when it looks really, really liquid-y and not so viscous. So, you can start adding things. Let's start with the garlic powder first. And again, for this purpose of the recipe, I'm actually just eyeballing it. The original recipe actually calls for a garlic chopped, so I would imagine one garlic clove. And it calls for a red onion, I use half of an onion. I actually might not use this entire thing. Next thing I'm going to add my spinach, baby spinach. And the recipe actually calls for half a cup. I don't have very big hands, so from my experience, approximately half a cup. Got my recipe here. And the Creole mix, I'm going to throw it in now. Just kind of sprinkle it on. That's what I'm going to do for today. Now, we have it on medium heat. I'm going to put the lid over it and let that kind of cook for a bit. And in a few minutes, I'll come back and check.

Mary:

All right, so I'm going to check the veggies. And they're pretty much ready. Spinach is nice and, I guess you could say, wilted. There we go. Next thing we're going to add is three quarters cup of egg whites. It technically comes out to... The recipe calls for four egg whites, but for liquid egg whites, it's three quarters of a cup. That's half a cup, and another quarter cup. And the little trick or thing to know about egg whites, keep stirring them. Don't let them just sit. Even though it's on medium heat, you don't want them to burn.

Mary:

All right, I'm going to let that sit for just a second. I'm going to explain this pan. All right, so while the eggs and everything are actually cooking here, you have this second pan here. This is actually going to be where we're going to cook the tortillas to make the quesadilla. With these pans, you do not actually need to put anything on the pan, you don't need to pre-grease it, anything like that. You'll just heat it to a medium, to medium high heat. And then you're going to throw the tortilla on once the eggs are done. So, once the eggs are done, we're just going to set them to the side. So, let's get back to the eggs. Remember just the medium heat, slow and steady wins the race. No need to put this on high because it will burn the eggs and that ruins everything.

Mary:

All right. So, the eggs actually look like they're just about ready and remember, I don't want to burn them. They're actually looking really good. So, what I'm going to do here, when they look like this, I'm just going to turn the heat off, let them sit for a bit. I actually just turned on the pan for the tortillas. So, what we're going to do here, yes, my hands are clean. We're going to throw one on at a time, throw it right in the center. It will heat up and we're actually going to flip sides, probably each side twice. And then we're going to add the eggs to it. This will take just a little bit to let each side heat up.

Mary:

All right. So, while these are actually heating up, I'm just kind of checking on the eggs, making sure they're still staying warm, heating correctly. And with this, you can actually feel a bit of the heat coming from the pan and a bit of the tortilla. I've already flipped it on either side once. Going to flip it once more. You can start to see it's getting a little brown, a little crispy.

Mary:

So, what we're going to do here is I'm going to add some cheese to it. And I actually have just a standard Italian six cheese blend, I love Italian cheese. So, what we're going to do, just going to sprinkle a little bit just around here and I probably will get some on the outside. It's okay. We're going to let that melt down a bit. Let it melt down a bit. Then we're going to add the eggs, flatten the eggs out a bit. I'm going to do my best attempt at flipping it so it actually closes like a regular quesadilla and then trying to flip it on either side.

Mary:

So, don't laugh at me. All right. I'm going to start adding the eggs, start to flatten it out a little bit so we can fold it like a regular quesadilla. Nice and flat. I'm going to turn the heat off. Nicely done. This one looks good. All right, what I'm going to do is serve it hot. All right. It's a little bit more cooked than I expected. Everyone has to cook something different for the first time, every time. Not too bad for my first try. I'm going to use my little pizza cutter just so I can cut it in half, make it a little easier to eat and I'm going to do the ultimate taste test.

Mary:

Let's see. I know it's going to be hot. That's good. I've never tried anything with Creole seasoning before, but wow, that does actually... And I like how there's almost nothing in there. There's no salt, pepper. I can really taste the avocado oil and the Creole seasoning. Wow. I actually kind of like the crunch.

Mary:

All right, guys. So there you have it. The egg white quesadilla from my girl, Marine. This recipe was so tasty and I cannot wait to try any of her other recipes in the book. I'm so grateful to have received one. I'll make sure to include her link in the description below. Make sure you check it out, support, and love it. In the meantime, I really hope you guys enjoyed a recipe like this. I just wanted to give you guys something a little bit different and show support at the same time. If you liked this recipe, make sure to comment below and let me know. I really hope you guys enjoy the channel as well. Please be sure to like and hit subscribe. It means a lot to me. It really, really does showing all the support. Don't forget to hit that notification button so you can see when I post any new videos. In the meantime... (Blows a kiss)

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