31 Best Egg White Recipes To Use Leftover Whites

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Breakfast Pizza

🍕 Easy Healthy Egg White Breakfast Pizza Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 slices’]

This Healthy Egg White Pizza is the ultimate high-protein, low-calorie breakfast! Featuring a light and fluffy egg-white base topped with melty mozzarella, savory ham, cheese and chives, this it delivers all the flavor of your favorite pizza for a fraction of the calories. This healthy breakfast pizza is also Weight Watchers Friendly!

Ingredients

• 1 12- inch giant whole wheat pita (Balady bread ) (** for gluten-free use a gluten-free pita bread)
• 1 cup liquid egg whites (*or 8 large eggs whites)
• 1 -150 g -package of extra lean/low-fat honey maple ham deli slices ( (6-7 pieces) cut into approximately 1 inch squares))
• ⅔ cup pizza sauce (your favourite brand)
• 1 ½ tbsp parmesan cheese (fat-free)
• ½ cup low-fat cheddar cheese
• 2 tbsp chives (fresh preferrably) (finely chopped * you can substitute green onion if you can’t get your hands on chives)
• ¾ cup mushrooms (sliced (optional))

Instructions

1. Preheat oven to 350 degrees F/ 175 degrees C
2. Spray a 10″ cast iron frying pan with non-stick cooking spray. If you don’t have a cast iron frying pan, you can use a tart pan, a deep dish pizza pan or any 10″ pan with raised edges.
3. Set pita inside. Ensure that sides of pita are raised.  Top pita with pizza sauce and half of the ham.
4. Mix egg whites with chives and pour on top.
5. Add remaining ham, then mushrooms and cheddar cheese. Sprinkle with parmesan cheese.
6. Place on middle rack in prepared oven and bake for approximately 40- 50 minutes or until egg are set (no longer runny). 
7. Serve immediately or refrigerate for up to 3 days and reheat in microwave for approximately 45 seconds

2. Flourless Fudge Cookies

Flourless Fudge Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [’34’, ’34 cookies’]

Thin chocolate cookies with crisp edges and fudgy middles. 

Ingredients

• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 3-4 large egg whites1
• 1 tablespoon vanilla extract2
• ½ cup semisweet mini chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
4. Stir in the vanilla and egg whites.
5. Whisk just until the batter is moistened.
6. Stir in the chocolate chips.
7. Scoop the batter by the tablespoonful onto the baking sheets. The batter will be thin. Leave enough space between each cookie for them to spread (about 2 ½” of space between each cookie).
8. Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
9. Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.

3. Italian Amaretti Cookies

Italian Amaretti Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: [’35’, ’35 cookies’]

With a crispy exterior and soft and chewy interior, these Italian Amaretti Cookies also known as amaretti morbidi, are made with almond flour and so are naturally gluten-free and simply irresistible!

Ingredients

• 256 grams almond flour (2.5 cups plus 2 tablespoons (lightly spoon almond flour into measuring cup))
• 200 grams granulated sugar (approximately 1 cup)
• ⅛ teaspoon salt (pinch)
• lemon zest from one lemon ((medium-sized))
• 3 room temperature egg whites (from 3 large eggs)
• 1-½ teaspoons almond extract
• ¼ cup granulated sugar (for rolling cookies in) (or powdered sugar or a combination of both)

Instructions

1. Separate 3 large eggs. Let the egg whites come to room temperature.
2. Place a rack in the centre of your oven and preheat oven to 325ºF. Line two baking sheets with parchment paper.
3. In a bowl, combine the almond flour, granulated sugar, salt and lemon zest. Whisk until blended. Use your fingers to break up any little clumps of lemon zest in the flour. Set aside.
4. In the bowl of your electric mixer, beat the egg whites on low until frothy and then on medium-high speed until medium firm peaks form. Add almond extract to the egg whites and gently combine.
5. Fold the beaten egg whites into the almond flour mixture until the mixture is well combined and becomes a sticky dough.
6. Using a small cookie scoop (size 60), scoop dough ball. Use your hands to roll the dough until you have a smooth ball and then roll it in the granulated sugar. The balls should be just a bit over 1-inch wide in size. Place the cookie balls onto the baking sheet, spacing them about an inch and a half apart. Repeat until your sheet is full.
7. Bake in the oven for approximately 16-18 minutes or until bottoms are lightly golden and tops are firm to the touch.
8. Let cookies cool on baking sheet for a few minutes before moving to wire rack to continue cooling.

4. Coconut Macaroons

Coconut Macaroons Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’20’]

Fluffy and sweet Coconut Macaroons are easy to make in no time. Drizzle with chocolate or serve as is. A great addition to any dessert board or cookie tray.

Ingredients

• 1 14-ounce bag sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 large egg whites (room temperature)
• 1/2 teaspoon kosher salt
• 1/2 cup chopped semisweet chocolate

Instructions

1. Preheat oven to 325˚F.
2. In a large bowl, combine the coconut, condensed milk and vanilla until combined.
3. In a separate bowl, beat the egg whites and salt with an electric hand mixer fitted with a whisk attachment until stiff peaks form, approximately 1-2 minutes.
4. Add 1/3 of the egg whites to the coconut mixture and fold in to combine. Repeat with another 1/3 of the egg whites and fold into the mixture. Fold in the remaining egg whites and set aside.
5. Line a baking sheet with parchment or a silicone baking mat.
6. Drop heaping tablespoons of batter onto the baking sheet leaving 1-2 inches in between each mound.
7. Bake the macaroons for 25-30 minutes or until golden brown.
8. Remove from the oven and cool to room temperature.
9. Melt the chocolate in the microwave at 30 second increments stirring in between each interval until smooth.
10. Dip the bottoms of the macaroons in the chocolate or drizzle on the top using a fork, if desired.

5. Oat Flour Pancakes

BEST Oat Flour Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’, ‘5 pancakes’]

Oat Flour Pancakes that are easy to make in just 15 minutes for a healthy yet scrumptious breakfast. They are gluten-free, wholesome, and rich in protein with no added sugar. Unlike other high-protein pancakes, they are moist and fluffy! Oh… they are flavored and topped with chocolate.

Ingredients

• 6 large egg whites
• ½ cup rolled oats ((about 40 g) Do NOT use steel cut oats)
• ½ cup cottage cheese (Use a Full Fat one)
• 1 teaspoon vanilla extract (OPTIONAL)
• 2 Tablespoons cocoa powder (I used a 100% natural unsweetened cocoa powder)
• 3 Tablespoons coconut flour
• ½ teaspoon ground cinnamon (OPTIONAL)
• 1 Tablespoon honey (Substitutes: Maple syrup, sugar or powdered Swerve)
• ⅛ teaspoon salt (OPTIONAL)
• ½ teaspoon baking powder
• 1/2 cup chocolate chips (bittersweet or dark (or other) )
• 1 Tablespoon coconut oil
• berries

Instructions

1. For the oat flour pancakes: Combine all the dry and wet ingredients for the pancakes into either a food processor or blender.
2. Process or blend everything together until smooth!
3. Then heat a large nonstick skillet (or a hot griddle) over medium and coat well the bottom with non-stick cooking spray.
4. Pour the blended mixture in (about 1/3 cup per pancake), making sure to not spread the batter out; otherwise, the pancakes will be too thin and not fluffy.
5. Cook the first side until bubbles form on top (about 2-3 minutes); then flip and cook the other side until it is brown (about 2-3 minutes).
6. Transfer them to a plate and pile them up as a stack. Drizzle with melted chocolate on top and serve them with berries, or serve with your favorite toppings.
7. For the chocolate topping: Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals until melted. Stir in the coconut oil until smooth and pourable.

6. Gluten-Free Waffles

BEST Gluten-Free Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 waffles’]

These gluten-free waffles are crispy on the outside and fluffy on the inside. Made in under 20 minutes, they’re the perfect easy breakfast for busy mornings. Thanks to a homemade blend of gluten-free flour, these waffles have great texture. You won’t even know they’re gluten-free. Add some fruit and maple syrup for a breakfast the whole family will love.

Ingredients

• 3 large eggs (separated)
• 1/2 cup butter (melted)
• 1 tablespoon gluten-free vanilla
• 1 cup milk
• 1/3 cup almond flour
• 1/3 cup brown rice flour
• 1/3 cup sorghum flour
• 1/2 cup tapioca starch
• 1/3 cup potato starch
• 1 tablespoon coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional)

Instructions

1. In two stand mixer bowls, separate the egg yolks and egg whites
2. Mix milk, melted butter and vanilla into the egg yolks
3. In another bowl, mix the dry ingredients (sugar is totally optional, they turn out great either way)
4. Slowly add dry to wet and mix until well blended
5. Whip egg whites until stiff
6. Fold in stiff egg whites into the batter
7. Cook the waffles by the scooping out 3/4 full large ice cream scoop into a preheated, greased waffle iron
8. You can make large Belgian waffles by using almost two scoops of batter

7. Leftover Christmas Egg White Frittata

Egg White Frittata Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

A tasty egg white frittata recipe with spinach and tomatoes.

Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onions
• 4 cups baby spinach leaves (well packed)
• 8 (1 cup) egg whites
• ⅓ cup finely grated Parmesan cheese
• 1 cup cherry tomatoes (halved)
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Instructions

1. Preheat oven to 350ºF/180ºC.
2. Heat the oil in a frying pan over medium heat.
3. Fry onion until softened and translucent.
4. While the onion is cooking, whisk egg whites with salt and pepper in a medium bowl until frothy. Stir in almost all of the parmesan cheese. Reserve 1 or 2 tablespoons of parmesan cheese for topping.
5. Once the onion is done, add spinach to the skillet and cook until just wilted, about 30-60 seconds. Spread vegetables evenly around the base of the skillet.
6. Pour egg white mixture over vegetables and cook over medium heat for 1 minute or until the egg white is just starting to set on the bottom.
7. Arrange halved cherry tomatoes evenly over the top and sprinkle with remaining parmesan cheese. Cook for another 2 minutes.
8. Transfer skillet to preheated oven and bake uncovered for 8-10 minutes or until egg is set and the surface is beginning to brown. HINT – if the surface is not browned to your liking, broil (grill) until beginning to brown.
9. Cut into 4 wedges and serve immediately.

8. Baked Oats with Egg White

Baked Oats with Egg White is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups rolled oats
• 1 3/4 cups milk (dairy or plant-based)
• 4 large egg whites
• 1 medium ripe banana, mashed
• 1/2 cup plain Greek yogurt (optional, for creaminess)
• 2 tablespoons maple syrup (optional, to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• Pinch of salt
• 1 cup fresh or frozen berries (optional)

Instructions

1. 1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line with parchment.
2. 2. In a large bowl, whisk the egg whites until they are slightly foamy.
3. 3. In a separate bowl, mix together the oats, baking powder, cinnamon, and salt.
4. 4. In another bowl, whisk the milk, mashed banana, yogurt (if using), vanilla, and maple syrup until well combined.
5. 5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. 6. Gently fold in the egg whites and fold until no streaks remain; if using berries, fold them in now or layer on top.
7. 7. Pour the batter into the prepared dish and spread evenly.
8. 8. Bake for 25-30 minutes, or until the top is set and edges are lightly golden.
9. 9. Allow to cool for a few minutes, then cut into 4 portions and serve warm. Optional toppings: extra berries, a drizzle of maple syrup, or a dollop of yogurt.

9. Blueberry Angel Food Cake

Blueberry Angel Food Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Yield: [‘8’, ‘8 slices’]

This Blueberry Angel Food Cake is light and fluffy with serious blueberry flavor thanks to freeze-dried berries! And can we talk about that color??

Ingredients

• 1¾ cups sugar
• 1.2 oz freeze-dried blueberries ((see note))
• 1⅓ cups cake flour, sifted ((see note))
• 1½ tsp cream of tartar
• ½ tsp salt
• 1½ cups egg whites, at room temperature ((from about 10 eggs))
• 1 tsp vanilla extract
• 2 cups heavy (whipping) cream, cold
• ½ cup powdered sugar
• 2 tsp vanilla bean paste ((see note))
• blueberries

Instructions For Cake

1. Preheat oven to 350° F. In the bowl of a food processor, pulse the sugar and freeze-dried blueberries (see note) until thoroughly combined. Set aside.
2. Sift flour and 1/2 cup blueberry sugar into a medium bowl. Set aside.
3. Combine egg whites, salt, and cream of tartar in a mixer bowl. Using the whisk attachment, beat mixture on medium-high until firm peaks form.
4. Reduce mixer to medium and gradually add remaining blueberry sugar. Beat on high speed until thick and shiny.
5. Add vanilla extract. Beat on high speed one more minute.
6. Sift 1/4 of flour mixture into mixer bowl and carefully fold in with a spatula, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions. Ensure that the mixture is completely combined, with no unmixed dry ingredients.
7. Pour batter into an ungreased 10-inch tube pan, preferably an angel food cake pan with small feet (see notes). Smooth top of the batter.
8. Bake 30-35 minutes, or until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.

For Whipped Cream

1. Pour cold heavy cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
2. Serve the cake with the whipped cream and fresh blueberries, if desired.Enjoy!

10. No Bake Chocolate Mousse Pie

Chocolate Mousse Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT270M · Yield: [‘8’, ‘8 servings’]

Light, fluffy No Bake Chocolate Mousse Pie is the dessert for summer! So addicting you can enjoy this one all year long, too.

Ingredients

• 9 ounces chocolate wafer cookies (crushed into fine crumbs (Oreo thins or your favorite chocolate cookie works well, too.))
• 5 tablespoons salted butter (melted)
• 6 ounces semi sweet chocolate (melted)
• 6 ounces semisweet chocolate (broken into 1/2-ounce pieces)
• 1 1/2 cups heavy cream
• 3 egg whites
• 2 tablespoons sugar
• 1/4 cup confectioners sugar
• 1 cup heavy cream
• chocolate shavings (for garnish)

Instructions For the Crust

1. In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
2. Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.

For the Chocolate Mousse Filling

1. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
2. Allow the chocolate to melt slowly, about 9 to 10 minutes.
3. Remove from the heat and stir until smooth keep at room temperature until needed.
4. Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
5. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
6. Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
7. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
8. Fold all together gently but thoroughly.
9. Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.

For the Whipped Cream Topping

1. In a medium bowl, beat the confectioners’ sugar and cream together with an electric mixer until stiff peaks form.
2. Spread the whipped cream over the top of the pie.
3. Garnish with chocolate shavings, if desired.
4. Chill for 30 minutes or overnight.
5. Slice with a sharp knife warmed in hot water to make slicing easier.

11. Oven Baked Egg White Bites

Oven Baked Egg White Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 egg bites’]

These delicious egg white bites are the perfect make ahead breakfast and great for meal prep. Low carb and keto friendly, they are packed with protein and are great for a grab and go breakfast on those busy mornings.

Ingredients

• 9 egg whites ((270ml / 1 cup 2 tablespoons))
• ½ red bell pepper
• 3 ounces cottage cheese ((85g))
• 1 ounce spinach ((30g / 1 handful))
• 1 teaspoon black pepper
• ½ teaspoon salt

Instructions

1. Preheat the oven to 360f / 180c. Grease a muffin tin.
2. Add all the ingredients to a jug or bowl and whisk together to combine.
3. Pour into a muffin tin, leaving a a little room for them to expand.
4. Bake in the oven for around 25 to 30 minutes until the tops start to brown and they are cooked through.
5. Let cool slightly before removing from the tin.

12. Crunchy Cinnamon Granola with Egg Whites

Crunchy Cinnamon Granola with Egg Whites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’12’]

Crunchy full of flavor granola made with honey and egg whites for those perfect oats n’ honey clusters.

Ingredients

• 5 cups old fashioned oats
• 3/4 cup chopped or sliced nuts- I use almonds (but feel free to use cashews, pecans, walnuts or other)
• 1/3 cup mixed seeds ( I use a mix of chia, hemp and flax, but use whatever you have on hand)
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 2 tablespoons avocado oil (I’ve also used olive and vegetable oil and it doesn’t really matter which one you use.)
• 4 egg whites (large)
• 1/2 cup honey (if you want it less sweet, go down to 1/3 cup, but don’t do less than that or the flavor is quite lacking)
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 275*.
2. Put oats, then remaining dry ingredients into a large mixing bowl. Toss gently, but not too much or the nuts and seeds sink to the bottom.
3. Put oil and egg whites in a mixing bowl and whisk 30-60 seconds.
4. Add remaining wet ingredients and mix. It will separate, don’t worry about it.
5. Pour over the dry ingredients and mix until combined, making sure you mix from the bottom up to get it all incorporated together. See photos above to check for consistency.
6. Spread on a parchment lined baking sheet.
7. Bake 25 minutes, then pull out and gently turn the granola over.
8. Bake and additional 20-25 minutes until golden brown and lightly crisped. Don’t break up the clumps!
9. Allow to cool completely before breaking it up and moving into an airtight container.

13. Flourless Chocolate Raspberry Cookies

Flourless Chocolate Raspberry Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT-497089H55M16S · Total: PT1H · Yield: [’24’, ’24 cookies’]

These flourless chocolate cookies are the perfect allergen friendly addition to holiday cookie platters, with the white chocolate and raspberry bits giving them an extra dose of fancy

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 3 egg whites
• 1 tsp. vanilla extract
• 1 cup dark chocolate chunks or chips
• 2 cups chopped white chocolate
• 1/2 cup freeze dried raspberries, crushed

Instructions

1. Preheat the oven to 350° and line two large baking trays with parchment paper or a silicone baking mat.
2. In a medium sized mixing bowl, sift together the powdered sugar, cocoa powder, and salt. Add in the egg whites and vanilla and stir until it is all thoroughly combined, then mix in the dark chocolate chunks. It will be a bit like brownie batter, not runny but not a stiff dough either.
3. Portion the dough out into balls about 2 Tbsp. in size, then bake for 10-12 minutes. They are done when the tops look dry and shiny all the way across, with no darker sections in the middle.
4. Once the cookies are baked, allow them to cool for a few minutes, then remove them to a cooling rack and cool completely.
5. After the cookies have cooled, melt the white chocolate in a microwave safe bowl in 10-15 second increments, stirring between each to prevent the chocolate from burning. Once it has all completely melted, use a spoon to cover half of each of the cookies with it and place them back on a lined baking tray. Sprinkle with the crushed raspberries immediately, and place the baking sheets in the fridge until the chocolate has set.
6. Keep in an airtight container for 4-5 days.

14. Egg White Frittata with Kale, Goat Cheese, and Mushrooms

Egg White Frittata (Kale, Goat Cheese and Mushrooms) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 slices’]

This nutritious egg white frittata is going to wake up your taste buds! Made with healthy ingredients such as the egg whites, kale and mushrooms, the goat cheese is the extra flavour that brings it all together.

Ingredients

• 1 tbsp of olive oil
• 1/2 onion
• 2 portobello mushrooms
• 10 egg whites
• 1 cup of kale (packed)
• 1/4 cup of goat cheese
• 1/2 cup of milk (or heavy cream)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 450F.
2. Chop the onion. In an oven-proof pan, on medium-low on the stove, pour the olive oil and sauté the onion for 2-3 minutes or until transparent.
3. With a wet paper towel, clean the top of the mushrooms and trim the stems. Slice them up and add them to the pan. Cook them for 4-5 minutes (see pictures in the post). If the mushrooms are large you may need to cut the slices in half to better fit in your pan.
4. Wash and chop the kale. Set aside.
5. In a large bowl, crack and pour only the egg whites into the bowl. Whisk until the whites are fluffy. Pour in the milk. Add salt and pepper to taste.
6. Remove the pan from the stove. Spread kale in the pan.
7. Pour your egg whites and milk combo on top.
8. Place big chunks of goat cheese on top.
9. Bake in the oven for 20 to 25 minutes or until your eggs are no longer runny.
10. Enjoy!

15. Purple Sweet Potato Pie

Purple Sweet Potato Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT25M · Total: PT205M · Yield: [‘8’, ‘8 slices’]

This purple sweet potato pie with toasted meringue is a fun twist on the southern classic! It’s a perfect Thanksgiving dessert!

Ingredients

• 1 perfect pie crust
• 1 pound Stokes purple sweet potatoes
• 1 cup light brown sugar
• 2 large eggs (room temperature )
• 3/4 cup evaporated milk
• 1/4 cup unsalted butter (melted)
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 3 large egg whites (room temperature )
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar

Instructions Pie Crust

1. I use my homemade flaky pie crust for this recipe. You can check out this blog post for all my pie crust tips and tricks! Prepare one half of my perfect pie crust recipe according to directions. Form a disk and place into the fridge for at least 30 minutes.
2. Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
3. Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
4. Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
5. Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom just starts to brown.
6. Set aside and let cool while you make the filling.

Purple Sweet Potato Filling

1. Preheat oven to 400˚F. Prick the purple sweet potatoes a few times with a fork and wrap in aluminum foil. Place on baking sheet and bake for 1 hour until cooked through and soft.
2. Once cooked, scoop the flesh into a blender and blend until super smooth and creamy. You should have about 2 cups of mashed purple sweet potato.
3. To a large bowl, add 2 cups of mashed sweet potato, brown sugar, eggs, evaporated milk, melted butter, vanilla, pumpkin pie spice, and salt. Mix until fully combined and smooth.
4. Pour the purple sweet potato filling into the par baked pie crust.
5. Bake at 400˚F for 15 minutes, then reduce the oven temperature to 350˚F and continue to bake for 25-35 minutes until the edges are set and the center of the pie jiggles slightly.
6. Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve.

Swiss Meringue

1. Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan.
2. In the bowl of a stand mixer (make sure your bowl is heat safe – stainless steel is best), whisk the sugar and cream of tartar into the egg whites then set the bowl over your double boiler. Do not let the bottom of the egg whites bowl touch the water.
3. Whisk the whites and sugar constantly until sugar is fully dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read 160°F.
4. Place the bowl on the stand mixer and fit with the whisk attachment. On high speed, beat on until stiff peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
5. Spread the meringue on top of the chilled sweet potato pie and use a culinary torch to toast the top of the meringue.

16. Jello Meringues

Jello Meringues is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT170M · Yield: [’48’, ’48 meringues’]

These cute Jello Meringues are a fun, bright, easy way to bring smiles to your loved ones in the spring or any time of year! Best of all, they taste great, too – so be sure to grab your favorite Jello flavor!

Ingredients

• 3 large egg whites (save the yolks for another use or discard them)
• 1/8 teaspoons salt
• 3 1/2 tablespoons desired flavor of Jello gelatin
• 3/4 cup granulated sugar
• 1 tablespoons white vinegar
• Sprinkles or mini chocolate chips (optional)

Instructions

1. Preheat oven to 250°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Beat the egg whites with the salt until frothy in a large bowl.
3. Add the Jello and sugar. Beat until stiff peaks form. Next, add the vinegar and mix gently. If you are adding mini chocolate chips, gently stir them in.
4. Spoon or pipe the egg mixture onto the prepared baking sheet. Top with sprinkles, if desired.
5. Bake for 30 minutes. DO NOT OPEN THE OVEN DOOR. Turn the oven off and allow the meringues to remain in the oven for an additional 20-30 minutes.
6. Remove the cookies from the oven and allow them to cool completely.

17. Vegetable and Egg White Frittata

Egg White Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This yummy egg white frittata is loaded with fresh vegetables and herbs for a flavorful and healthy meal. Simple to make, this low carb and low calorie recipe is perfect for meal prep.

Ingredients

• 2 cups egg whites ((16 egg whites / 17.5fl oz / 500ml))
• ½ cup heavy cream (36%) ((100ml))
• 1 tablespoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon oil ((for cooking))
• 1 red bell pepper ((sliced))
• 1 red onion ((sliced))
• 2 garlic cloves ((minced))
• 2 handfuls spinach leaves

Instructions

1. Pre heat the oven to 400F / 200c.
2. Whisk together the egg whites, cream, oregano, salt and pepper and set to one side.
3. Heat the oil in a skillet on a medium high heat. Once hot add the sliced onion and pepper with a pinch of salt and pepper and cook until soft.
4. Add in the garlic and cook for an extra minute.
5. Add in the spinach and stir it in to wilt it.
6. Pour the egg white mix into the skillet.
7. Move the skillet into the oven and bake for 15 to 20 minutes until the egg has set.
8. Let cool for 5 minutes before slicing and serving.

18. Egg White French Toast

Egg White French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices thick-cut bread, preferably a day or two old
• 2 cups liquid egg whites
• 1 cup milk (any kind)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons butter or neutral oil, for cooking
• Optional toppings: maple syrup, powdered sugar, fresh berries

Instructions

1. 1. Preheat a large nonstick skillet over medium heat and lightly grease with butter or oil.
2. 2. In a wide shallow dish, whisk together egg whites, milk, vanilla, cinnamon, and salt until smooth.
3. 3. Dip each bread slice into the egg mixture, allowing it to soak for about 10-15 seconds per side until evenly moistened but not soggy.
4. 4. Allow the dipped slices to rest briefly on a rack or plate to let excess liquid drain.
5. 5. Cook the sliced bread in the skillet, in batches if needed, for 2-3 minutes on the first side until golden brown.
6. 6. Flip and cook 1-2 minutes on the other side until the second side is golden and the interior is set.
7. 7. Transfer cooked toast to a warm plate; keep warm while you finish the remaining slices. Add more butter to the skillet if needed.
8. 8. Serve immediately with your choice of toppings: maple syrup, a light dusting of powdered sugar, or fresh berries.

19. Limoncello Lemon Sorbet

Limoncello Lemon Sorbet with Mint is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

Limoncello Lemon Sorbet with Mint is sweet, tart and incredibly refreshing. Enjoy it as it is, in a cone or Sgroppino style topped with Prosecco.

Ingredients

• 250 g/ 1 1/4 cup White sugar
• 400 ml/ 1 2/3 cup Water
• 140 ml/ 1/2 cup + 4 tsp Lemon juice
• Zest from 2 lemons (1 grated finely, 1 peeled in chunks)
• 20 Mint leaves
• 3 tbsp Limoncello Liqueur
• 1 Egg white (see notes)

Instructions

1. Put the water and sugar into a medium-sized heavy-based pan and heat moderately to dissolve the sugar
2. Turn up the heat, bring to the boil and drop in the lemon zest. Boil for 2 minutes
3. Allow to cool then remove the chunks of lemon zest (you can pass the syrup through a sieve to remove the finely grated zest too if desired), cover and chill the liquid for several hours
4. Meanwhile, blitz the lemon juice and mint leaves in a blender (optional: strain through a sieve to remove the mint pulp). Chill
5. Stir the juice and the Limoncello into the syrup and churn in an ice cream maker. When the sorbet is beginning to hold it’s shape whisk the egg white until just beginning to firm up and pour into the mix. Continue to churn until firm
6. Decant into a freezer-proof container, cover with parchment and freeze for several hours
7. Use within 2 weeks

20. Egg White Oatmeal

Egg White Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

This Egg White Oatmeal Recipe is an easy, high protein breakfast you’ll love. Made with only a few simple ingredients and easy to meal prep!

Ingredients

• 1 cup milk
• ½ cup old fashioned rolled oats
• ¼ cup liquid egg whites
• 2 teaspoons honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Instructions

1. Heat 3/4 cup milk in pan. Once the milk is boiling, add in oats and cook on medium heat for 8-10 minutes until almost all of the milk is absorbed.
2. Once all of the liquid is just about absorbed in the oatmeal, stir in egg whites, cinnamon, ginger + honey and remaining 1/4 cup milk.
3. Stir constantly for 2 minutes over medium heat until everything is combined and egg whites have cooked. The oatmeal should be smooth and pull away from the pan when stirring.
4. Serve with nut butter or fresh berries of your choice!

21. S’mores Cupcakes

S’mores Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

These s’mores cupcakes have a graham cracker cupcake base filled with creamy chocolate ganache and are topped with toasted swiss meringue!

Ingredients

• 4 ounces dark chocolate (chopped)
• 1/2 cup heavy cream
• 1 1/4 cup cake flour (substitute all purpose flour)
• 1/2 cup graham cracker crumbs (about 5-7 graham crackers)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs (room temperature )
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 5 large egg whites (room temperature)
• 1 1/2 cups granulated sugar
• 1/2 teaspoon cream of tartar

Instructions Chocolate Ganache

1. Finely chop the dark chocolate and place into a large bowl.
2. Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
3. Pour over the chopped chocolate and let sit for about two minutes.
4. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
5. Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
6. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Graham Cracker Cupcakes

1. Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
2. Pulse the graham crackers in a food processor until you have a little more than 1/2 cup of crumbs.
3. In a small bowl, whisk together the flour, 1/2 cup graham cracker crumbs, baking powder, and salt. Set aside.
4. In a separate large bowl, whisk together the vegetable oil, sugar, and brown sugar.
5. Then add in the eggs and vanilla and whisk until fully incorporated.
6. Gently mix in half the dry ingredients. Then add in the milk and the remaining dry ingredients and mix until just combined. The batter will be thin.
7. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
8. Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
9. Remove from pan and let cool on wire rack.
10. Let the graham cracker cupcakes cool completely before filling and frosting.
11. Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled chocolate ganache.

Swiss Meringue

1. I recommend making the meringue right before it’s time to serve the cupcakes for best results!
2. In the bowl of a stand mixer (make sure your bowl is heat safe – stainless steel is best), whisk the sugar and cream of tartar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
3. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read about 160°F. You’ll notice the mixture is lighter in color and increased in volume.
4. Place the bowl on the stand mixer fitted with the whisk attachment. Beat the egg whites on medium low speed for 2-3 minutes and gradually increase the speed until the mixture reaches soft peaks and the bowl is no longer warm to the touch. Then increase the speed to high and beat until stiff peaks form.
5. Pipe the meringue over the filled cupcakes. Then use a culinary blowtorch to lightly toast the meringue.
6. Garnish the s’mores cupcakes with squares of chocolate and graham cracker crumbs if desired!
7. Bonus tip: Leftover meringue and ganache, make DELICOUS s’mores with no fire necessary!

22. Chocolate Almond Flour Cookies

Chocolate Almond Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’24’, ’24 cookies’]

These Gluten-Free Chocolate Almond Flour Cookies are quick and easy to make and taste delicious! Made from just six ingredients, they are the perfect combination of chocolate and almond flavour. This will be one of the easiest cookie recipes that you have ever made, and you will love their texture – slightly crunchy on the outside and chewy in the centre – just delicious!

Ingredients

• 200 g (2 cups) almond flour (See Note 1)
• 150 g (2/3 cup) caster/superfine sugar
• 1 1/2 tbsp Dutch processed cocoa powder – sifted (See Notes 2 and 3)
• 2 egg whites
• 1 tsp vanilla extract (See Note 4)
• 12 whole blanched almonds – halved

Instructions

1. Preheat your oven to 180 Degrees C (355 F).
2. Prepare two baking trays by lining them with non-stick baking paper – see Note 5.
3. Add the almond flour, sugar and sifted cocoa powder to a medium-size bowl. Use a whisk to thoroughly combine the ingredients.
4. Add the egg whites to a separate medium-size bowl. Using a fork or small whisk, whisk the egg whites for about a minute or until they are frothy and foamy. Do not whisk too long, you are not looking for soft peaks.
5. Add the vanilla to the whites and whisk to combine.
6. Add the almond flour, sugar and cocoa and stir until they are well combined.
7. Use a small ice cream scoop to evenly distribute the mixture on the trays. Mine is about 3 ½ cm (1 ¼ inch) in diameter. Alternatively, use a teaspoon. The volume of the ice cream scoop is about 2 ½ level teaspoons. Roll into small balls.
8. Place the cookie mixture onto the prepared trays allowing a little room between each so the heat can properly circulate, and they cook evenly.  Top with a blanched almond half and gently flatten a little with flat fingertips.
9. Bake the cookies for about 13–15 minutes, turning the trays around halfway to bake evenly.
10. Remove from the oven and leave on the trays for a few minutes.Transfer the cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.

23. Gluten-Free Almond Cookies

Gluten-Free Almond Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 cookies’]

These 5 ingredient cookies will become your new favourite sweet treat! When you bite through the crunchy exterior of these biscuits you will discover a rich, chewy interior. The dense texture that the almond meal provides is deeply satisfying.

Ingredients

• 3 cups (300 g) almond meal or flour – spooned into the cup, loosely packed (See Note 1)
• 1 cup (220 g) caster/superfine sugar
• 1/8 tsp almond essence (or to taste)
• 3 large (105 g) egg whites
• 1 cup flaked almonds
• icing sugar to dust (optional)

Instructions

1. Preheat oven to 180 Degrees C (360 F).Place non-stick baking paper onto oven trays.
2. Put almond flakes into a flat bowl or onto a plate.
3. Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
4. Roll small balls of the mixture, about 3 cm (or 1 1/4 inch) in diameter in the flaked almonds.
5. Place the balls onto baking paper-lined oven trays and gently flatten them a little.
6. Bake for about 12-15 minutes or until the biscuits are lightly browned.
7. Cool on racks.Store in an airtight container for up to a week. The cookies can also be frozen – see Note 3.

24. Macarons

How to Make Macarons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT24M · Total: PT562M · Yield: [’36’, ’36 macarons’]

Learn how to make macarons with this step-by-step guide and video tutorial!

Ingredients

• 3 large eggs /egg whites (room temperature)
• 1 1/4 cups fine almond flour
• 1 cup confectioners’ sugar
• 1/2 cup bakers sugar ((granulated sugar works too, see notes))
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 recipe buttercream frosting

Instructions

1. Place egg whites in a small bowl (make sure there is no trace of egg yolk). Cover with plastic wrap and poke a few large holes in it. Leave out at room temperature for 8 hours or in the refrigerator overnight. Bring to room temperature before using.
2. Place confectioners’ sugar and fine almond flour into a fine mesh sieve over a bowl. Sift and let the bowl catch the sifted ingredients. Discard any large clumps in the sieve. Repeat twice and set aside dry ingredients.
3. Put egg whites in a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk eggs on medium-low speed for a minute or two until frothy then add the cream of tartar and salt. With the mixer running, very slowly add the bakers sugar (either 2 teaspoons at a time or in a very slowly sprinkle into the bowl). Increase speed to medium-high and beat until stiff peaks form, about 5 minutes on KitchenAid Stand Mixer speed 6. Pro tip: The mixture will ball up in the whisk and the mixture will stay in the bowl if turned upside down.
4. Add half of the dry ingredients to the mixing bowl. Use a silicone spatula to gently fold the dry ingredients into the wet ingredients. Once mostly incorporated, add the remaining dry ingredients. Continue folding by going around the sides of the bowl with the spatula, then cutting through the center. The batter is done when it has a lava-like consistency. Do not over-mix. Pro tip: Try lifting the spatula out of the bowl and forming figure 8 with the batter without it breaking.
5. Transfer batter to a piping bag fitted with a round tip (about 1/2-inch in diameter). Pipe batter onto a silpat mat with macaron outlines or onto parchment paper. Pipe circles 1-inch wide and spaced 2 inches apart. Lift the baking sheet about 6 inches off the counter and drop it down. Repeat twice more, then rotate the pan 180° and bang the pans three more times (this releases air bubbles from the macarons).
6. Let the macarons sit at room temperature for 40 to 45 minutes and up to an hour. The macarons are ready to bake when dry to the touch (you should be able to “pet” them without leaving a mark).
7. Ten minutes before macarons are done drying, preheat the oven to 300° F. Bake macarons for 12 to 14 minutes, rotating the pan halfway through. Cool completely.
8. Match up the cooled macarons according to size. Make your favorite filling, such as buttercream frosting, and pipe the filling between the cookies. Serve and enjoy!

25. Egg White Cake

Egg White Cake – Bundt Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [’12’, ’12 slices’]

A delicate bundt egg white cake or Gugelhupf with raisins, almonds and candied lemon peel.

Ingredients

• 7-8 large egg whites (depending on size (about 250 g/ 9 oz), Note 1)
• ⅓ cup + 1 tablespoon unsalted butter (100 g)
• 1 cup granulated sugar (200 g)
• 1⅔ cup all-purpose flour (200 g/ 7 oz)
• 1 teaspoon baking powder
• ⅔ cup raisins (100 g/ 3.5 oz)
• ⅓ cup almonds (chopped, 60 g/ 2 oz)
• ⅔ cup candied lemon peel (chopped, 60 g)
• powdered sugar

Instructions

1. Egg whites: If using frozen egg whites, defrost them at room temperature until they are liquid again. Also, ensure the egg whites are at room temperature and not cold when you start making the cake. If using fresh egg whites, separate them carefully from the yolks, ensuring no yolk gets into the whites. To do this, separate each egg into a small bowl first, then transfer the egg white to a larger bowl if it’s free of yolk.7-8 large egg whites/ 250 g/ 9 oz
2. Prepare bundt cake tin: Preheat the oven to 350°F/ 180°C. Prepare the bundt cake pan by buttering it thoroughly with soft butter and flouring it well, making sure to reach all the nooks and crannies of the pan. For more detailed information on preparing a bundt cake pan, check out Orange Raisin Cake.
3. Melt the butter into a small pot and let cool slightly while you beat the egg whites.⅓ cup + 1 tablespoon unsalted butter/ 100 g
4. Beat the egg whites with an electric mixer until soft peaks start to form. Slowly and gradually, start adding the sugar while beating all the time. Beat the egg whites until stiff and glossy.1 cup granulated sugar/ 200 g
5. Sieve the flour and the baking powder in another bowl. Gradually and carefully fold the flour into the egg whites. Fold in the melted and cooled butter.1⅔ cup all-purpose flour/ 200 g + 1 teaspoon baking powder
6. Fold in the almonds, raisins, and chopped candied lemon peel as well.⅔ cup raisins/ 100 g + ⅓ cup almonds/ 60 g + ⅔ cup candied lemon peel/ 60 g
7. Pour the batter into the prepared bundt cake pan and bake for about 50 minutes or until golden. A skewer inserted in the middle of the cake should come out clean.
8. Cool egg white cake: Leave the cake in the pan for 5 to 10 minutes, then carefully revert onto a wire rack. Leave to cool completely and serve sprinkled with powdered sugar. Or make a lemon glaze (Note 2).

26. Scrambled Egg Whites with Tomato and Feta

The Fluffliest Scrambled Egg Whites with Tomatoes and Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘1’, ‘1 Serving’]

These are the fluffiest scrambled egg whites that contain cooked tomatoes in garlic. The eggs are then topped with feta and parsley. It’s a super healthy breakfast without all the cholesterol that you’ll be craving once you try it.

Ingredients

• 2 tablespoon olive oil
• 6-8 cherry tomatoes
• 1 teaspoon minced garlic
• 5 egg whites
• Salt and pepper to taste
• 2 tablespoons feta
• Parsley to garnish

Instructions

1. Heat a skillet over medium to medium high heat with 1 tablespoon of olive oil. Add cherry tomatoes and minced garlic and pan fry until caramelized 3-4 minutes.
2. While the tomatoes are cooking, in a small bowl whisk the egg whites until they begin to look frothy. Just before cooking season with salt and pepper. To the skillet, add the remaining tablespoon of olive oil. Pour in the eggs. Reduce heat to low to low-medium.
3. Let the eggs sit until the sides start to cook. Gently move the cooked egg from the sides to the middle and let the uncooked egg redistribute to the sides. Once the sides cook up again gently move toward the middle. Repeat until most of the eggs are cooked and gathered in the middle. Add feta cheese. Gently fold to make sure the eggs are cooked through without overcooking them.
4. Remove from heat, serve warm, garnish with more feta, salt and pepper, and parsley.

27. Scrambled Egg Whites

Scrambled Egg Whites Recipe (Mexican Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Yield: [‘2’]

Try these easy and delicious Mexican style scrambled egg whites for a healthy and flavorful breakfast.

Ingredients

• 1/4 of a white onion (sliced)
• 1 jalapeno (chopped)
• 1 roma tomato (chopped)
• 6 egg whites
• 1 tbs olive oil

Instructions

1. First crack the eggs and separate the whites from the yolks. Beat the egg whites with a fork for a minute and season with salt.
2. Heat up the olive oil in a non-stick skillet over medium heat. Once hot add the sliced onion and jalapeño. Sauté them until softened. Next add the tomato and continue to cook for about 5 minutes.
3. Next turn the heat to medium low and add the egg whites to the skillet. Gently scramble the eggs until cooked through this will take about 4 minutes.
4. Serve and enjoy.

28. Chocolate Coffee Mousse

5-Ingredient Easy Chocolate Coffee Mousse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

An easy chocolate coffee mousse recipe with only 5 ingredients. This beautiful dessert is a heavenly creamy and a mouthwatering chocolate treat with that hint of coffee flavor.

Ingredients

• 1 cup dark 56% to 80% semi-sweet chocolate, broken into pieces, at room temperature, plus extra for garnish (155 grams)
• 1 tablespoon maple syrup (or alternative to keep it Keto-friendly)
• 1/2 cup brewed coffee (90ml)
• 4 egg whites at room temperature
• Fresh or frozen raspberries/blackberries to garnish

Instructions

1. Place a small saucepan over very low heat and add the chocolate. When the chocolate starts melting, pour in the maple syrup and the coffee.
2. Stir continuously until the ingredients are well combined and all the chocolate is completely melted—you should have a shiny dark chocolate paste. Remove from heat; reserve.
3. Using a stand mixer or electric hand mixer on medium to high speed, beat the egg whites until stiff peaks form (4 to 5 minutes).
4. Use a (rubber) spatula to scrape the reserved chocolate mixture from the pan and add it to the beaten egg whites in thirds.
5. At first, gently fold in the mix for a few seconds, then use a regular whisk and gently stir until everything is thoroughly blended and you have a beautiful brown mousse. Note: don’t overmix here. It is important to work quickly but not vigorously, so the peaked egg whites won’t deflate too much.
6. Divide the mousse evenly into 4 small cups, ramekins, or serving bowls.
7. Chill in the refrigerator for at least 30 minutes (I usually let it sit for 2 hours, or you can let it sit overnight.)
8. When ready to serve, garnish with a raspberry and extra chocolate shavings.

29. Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT390M · Yield: [’36’, ’36 cookies’]

These matcha chocolate chip cookies are crunchy outside and chewy inside. Meringue-based, they are delightfully light and airy too. Perfect with tea, at Christmas, Easter, every time you’re craving for something sweet and delicious.

Ingredients

• 5 pcs egg whites from large eggs (room temperature)
• ½ tsp cream of tartar
• pinch salt
• 1 cup granulated sugar
• ¼ cup matcha powder
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 250F. Line 2 baking sheets (or 1 large, commercial size baking sheet) with parchment paper and set aside.
2. Using a handheld mixer or a stand mixer fitted with the whisk attachment, whisk 5 egg whites, ½ tsp cream of tartar and a pinch of salt on medium speed until soft peaks (6-8 minutes).
3. Switch to low speed and very slowly (I do it one teaspoon at a time) add 1 cup sugar until your meringue is stiff, sticky and glossy (5-6 minutes).
4. Sprinkle ¼ cup matcha powder on top of the meringue and gently fold until combined.
5. Sprinkle ½ cup chocolate chips on top of that and fold 2-3 times just until the chocolate is spread out. Do not over mix.
6. Using a piping bag fitted with a large tip, pipe your meringue onto your prepared pans. Alternatively, you can also drop the meringue onto your pans using a cookie scoop and gently flatten and swirl the top with a spatula or the back of a spoon.
7. Bake for 10 minutes then turn the oven off. Leave the pans in the oven for at least 6 hours or overnight. Do not open the oven door so the meringues can dry properly.
8. Remove the pans from oven, carefully peel the cookies off the parchment paper and enjoy. Store cookies in an airtight container.

30. High Protein Egg White Oatmeal

Egg White Oatmeal – High protein! (Microwave) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Yield: [‘1’, ‘1 Serving’]

Egg White Oatmeal is a high protein and tasty breakfast made in the microwave so it’s literally ready in just a couple of minutes!

Ingredients

• 1/2 cup quick-cooking oats
• 1 cup water
• 2 large egg whites (~1/3 cup egg whites)
• 2 Tbsp. protein powder
• Sea salt
• 1 tsp cinnamon

Instructions

1. Add oats, water, sea salt, and cinnamon to a medium microwave-safe bowl.
2. Microwave on high for 45 seconds, and then stop and stir. Add your egg whites and stir until well combined. Microwave another 30 seconds.
3. Take oats out of the microwave, add in protein powder, and stir until evenly combined.
4. Microwave for another 30 seconds.
5. Stir once more, add your favorite toppings, and enjoy!
6. If you like your oats a little thinner, add a little more water or almond milk at the end.

31. Egg White Sandwich

Egg White Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Yield: [‘1’, ‘1 Person’]

Egg white sandwich is a healthy breakfast sandwich made in a jiffy. Egg whites are rich in protein and makes this a protein rich sandwich.

Ingredients

• 2 Eggs (boiled)
• 3 bread slices
• ½ medium sized onion (julienned)
• ½ teaspoon black pepper powder
• 1 cheese slice (cut into pieces)
• 2 tablespoon butter
• Salt to taste

Instructions

1. De-shell the boiled eggs and separate the egg yolk.
2. Cut the egg whites into small cubes.
3. To a mixing bowl, add the egg white cubes, julienned onions, cheese, black pepper powder and salt. Mix well.

Now let us prepare the sandwich

1. Apply butter to the bread slices.
2. Take a slice of bread and spread some egg white and onion mixture on it.
3. Top this with another slice of bread.
4. Again spread some more egg white cubes and onion mixture on this.
5. Close this with the third bread slice.
6. Grill the sandwich till the top most bread turns brownish.
7. Cut into triangle and serve with ketchup and glass of coffee or juice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.