Intensive potty training is still taking most of my concentration, so we had another wonderfully simple main dish yesterday! It was new for us, and unlike Henry, even has a normal name–well, if Egg Pizza is a normal name.
It sounded a bit strange, but was really quite delicious and VERY speedy to make! Thanks to Meridith at Like Merchant Ships. The family ate every bit, a sure sign of a hit!
Here's the recipe from Meridith's blog:
1 tsp olive oil
15-oz can tomato sauce
2 tsp. Italian seasoning
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
12 egg whites
1 cup grated cheese (cheddar or Monterey jack)
you can also add a layer of cottage cheese for a thicker casserole
Grease an 8×8 dish with olive oil. Pour half of the tomato sauce evenly across the bottom of the pan. Sprinkle the Italian Seasoning, garlic powder, onion powder, salt and pepper over sauce. Carefully place the eggs on the tomato sauce to cover. Pour the other half of the sauce over the eggs. Sprinkle the cheese over all. Bake at 350 degrees for 20-25 minutes. If you overbake, the egg whites toughen
(There is a picture of the dish on Meridith's blog. We were in too much of a hurry to eat it to take photographs.) I added the optional cottage cheese layer.
As to the egg yolks, I'd like to say I made up Pots de Creme with the left over yolks, but I wasn't feeling that gourmet. Instead I froze the yolks in an ice-cube tray–one yolk per section, and will use them after potty training. (Will someone please assure me that there IS life after potty training?)
Sprout salads and fresh bread completed the meal.
I'll be printing out the recipe to add to my speedy meal repertoire. Thanks again Meredith!