When you make crème brûlée, you will have a lot of leftover egg whites. On the master of cook I saw this recipe for a ‘pizza’ made from egg whites with a tomato sauce and tuna. In Italian it is called “Bianca, morbida con sugo alla marinara e tonno”, and it is true that the ‘bottom’ of the ‘pizza’ is white and soft. This is so easy to make, it looks great, and is absolutely delicious for lunch or brunch. It is also high in protein and low in fat and carbs. Of course you can also serve it with other toppings. Grazie, Emanuele!
For 1 large or 2 small servings
6 egg whites
1 can tuna in olive oil, drained
120 ml (1/2 cup) sieved tomatoes (passata di pomodoro, tomato puree)
salt and freshly ground black pepper
1 black olive
1 anchovy fillet, minced
4 basil leaves
2 Tbsp extra virgin olive oil, divided
1 tsp dried oregano, divided
Heat a tablespoon of olive oil in a frying pan. Add a minced anchovy fillet and cook over low heat until the anchovy has melted.
Add 120 ml (1/2 cup) of sieved tomatoes.
Season with salt and freshly ground black pepper…
…and 1/2 teaspoon of dried oregano. Stir and cook briefly over low heat. Taste and adjust the seasoning.
Heat a tablespoon of olive oil in a non-stick frying pan and add 6 egg whites.
Cook over medium heat until just cooked through; the egg white should still be soft. If your non-stick pan is actually non-stick, slightly shaking the pan should loosen up the egg white ‘pancake’ so it will glide out of the pan easily.
Arrange the egg white ‘pancake’ on a large preheated plate, and garnish with the tomato sauce, tuna, basil, the olive, and sprinkle with 1/2 teaspoon of dried oregano.
Pork tenderloin with sweet & sour sauce is my favorite way of preparing pork tenderloin.