Type what you have

Ingredients

• ✓ egg white
• active dry yeast
• milk
• egg yolk
• milk
• butter
• white sugar
• salt
• vanilla extract
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

By Bobbi Jo

Ingredients

• ✓ egg white
• all-purpose flour
• salt
• active dry yeast
• sugar
• egg
• milk
• water
• butter
• egg

Instructions

1. 1 Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
2. 2 Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4-cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
3. 3 Cut dough in half. Form each half into a long roll. Lay rolls out in front of you on a work surface in an X shape. Braid bread by constantly switching ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Brush bread with beaten egg using a pastry brush.
6. 6 Bake in the preheated oven on the middle rack until golden, about 30 minutes.

By TinaJ

Ingredients

• ✓ egg white
• milk
• butter
• egg yolk
• salt
• all-purpose flour
• sugar
• cardamom
• active dry yeast
• pearl sugar
• decorative sugar

Instructions

1. 1 Place milk, butter, egg yolk, salt, flour, sugar, cardamom, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start according to the manufacturer's instructions.
2. 2 When dough cycle has finished, divide dough into 3 equal portions. Roll each portion into a rope, 12- to 14-inches long. Lay 3 dough ropes side by side; braid together. Tuck ends underneath, place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in volume.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Brush braid with beaten egg whites; sprinkle with pearl sugar. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Staci Plonsky

Ingredients

• ✓ egg white
• almond paste
• almond
• white sugar
• salt
• butter
• almond extract
• amaretto liqueur
• puff pastry
• egg
• water
• almond
• confectioners' sugar

Instructions

1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Ingredients

• ✓ egg white
• active dry yeast
• water
• milk
• sugar
• butter
• salt
• all-purpose flour
• raisin
• candied cherry
• candied citron
• cardamom

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Pour cold milk into a wide, shallow, heavy-bottomed saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the outside of the saucepan.
3. 3 Remove from the heat and transfer to a large bowl. Stir in sugar, melted butter, and salt; let sit until lukewarm, 5 to 10 minutes.
4. 4 Add yeast mixture, then stir in 4 cups flour. Cover and let rise in a warm place until doubled in size, about 2 hours.
5. 5 Punch down dough. Stir in raisins, cherries, citron, and cardamom. Work in remaining 4 1/2 cups flour until a soft dough forms. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.
6. 6 Knead dough slightly on a lightly floured surface. Divide into fourths and form into round loaves. Place loaves onto greased cookie sheets. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with egg white.
8. 8 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Janice

Ingredients

• ✓ egg white
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk
• white sugar
• salt
• egg
• lemon extract
• almond extract
• fruit preserves

Instructions

1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 450 degrees F (220 degrees C).
10. 10 Brush beaten egg white over pastries.
11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

Ingredients

• ✓ egg white
• almond
• white sugar
• almond extract
• cinnamon
• white sugar
• almond
• almond paste
• butter
• cardamom
• salt
• white sugar
• all-purpose flour
• heavy cream
• active dry yeast
• sugar
• milk

Instructions

1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Ingredients

• ✓ egg white
• vanilla extract
• honey
• white sugar
• pecan
• milk
• all-purpose flour
• salt
• nutmeg
• vanilla butternut flavoring
• egg
• egg yolk
• butter
• shortening
• shortening
• white sugar
• water
• active dry yeast

Instructions

1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

Ingredients

• ✓ egg white
• whole-wheat english muffin
• spinach
• tomato

Instructions

1. 1 Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
2. 2 Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

By Molly

Ingredients

• ✓ egg white
• cottage cheese
• oat
• vanilla extract
• cooking spray

Instructions

1. 1 Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
2. 2 Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By stephers_1

Ingredients

• ✓ egg white
• all-purpose flour
• baking powder
• milk
• egg yolk

Instructions

1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

Ingredients

• ✓ egg white
• pork sausage
• cream cheese
• crescent roll
• poppy seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
3. 3 Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
4. 4 Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

By Andy

Ingredients

• ✓ egg white
• milk
• butter
• sugar
• lemon juice
• salt
• cassava flour

Instructions

1. 1 Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
2. 2 Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

By A B

Ingredients

• ✓ egg white
• all-purpose flour
• sugar
• baking soda
• salt
• fruit cocktail

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
2. 2 Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
3. 3 Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

By arli

Ingredients

• ✓ egg white
• oat
• raisin
• cinnamon
• peanut butter
• honey

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
2. 2 Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
3. 3 Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
4. 4 Let granola cool until it begins to harden, at least 30 minutes.

By DumbleDog

Ingredients

• ✓ egg white
• vanilla bean
• butter
• brown sugar
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
2. 2 Preheat a waffle cone maker according to manufacturer's instructions.
3. 3 Pour batter into the preheated waffle maker and cook according to instructions.
4. 4 Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

By Sasha Harlow

Ingredients

• ✓ egg white
• all-purpose flour
• baking powder
• salt
• sugar
• milk
• butter

Instructions

1. 1 Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

By MakeItHealthy

Ingredients

• ✓ egg white
• oat
• cottage cheese
• egg
• honey
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Blend oats, cottage cheese, eggs, egg whites, honey, vanilla extract, and cinnamon in a blender until creamy.
3. 3 Ladle batter into preheated waffle iron according to manufacturer directions and cook the waffles until golden and crisp, about 5 minutes. Repeat until entire batch of batter is used.

By JAIM71

Ingredients

• ✓ egg white
• butter
• cheese-filled blintz
• egg yolk
• sour cream
• white sugar
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
3. 3 Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
4. 4 Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
5. 5 Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

By MOLLYSMAMA

Ingredients

• ✓ egg white
• wheat bran
• buttermilk
• all-purpose flour
• brown sugar
• baking soda
• apple

Instructions

1. 1 In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
3. 3 In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
4. 4 Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

By Jenny Wong

Ingredients

• ✓ egg white
• all-purpose flour
• cornmeal
• chia seed
• baking powder
• baking soda
• sugar
• salt
• buttermilk
• canola oil
• egg yolk

Instructions

1. 1 Preheat waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed.
4. 4 Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By darthotto

Ingredients

• ✓ egg white
• egg yolk
• sugar
• vanilla extract
• butter
• salt
• self-rising flour
• milk

Instructions

1. 1 In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. 2 In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
3. 3 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

By Emma

Ingredients

• ✓ egg white
• oat
• brown sugar
• baking powder
• cinnamon
• salt
• milk
• vanilla extract
• apple

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 In large bowl, stir together oats, brown sugar, baking powder, cinnamon, and salt. Combine well. In separate bowl stir together milk, vanilla, and egg whites. Add to oat mixture. Stir to combine well. Let stand about 5 minutes until liquid is absorbed.
3. 3 Coat 6 muffin pan cups with nonstick spray. Portion oat mixture evenly into cups. Top each with 1 tablespoon apple, pressing lightly.
4. 4 Bake 20 minutes or just until firm. Let stand in pan on wire rack 5 minutes. Serve warm or at room temperature. Refrigerate or freeze leftovers. Reheat in microwave oven on High 30 seconds to 1 minute or until heated as desired.

By Quaker

Ingredients

• ✓ egg white
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• brown sugar
• egg yolk
• buttermilk

Instructions

1. 1 Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
2. 2 In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ egg white
• all-purpose flour
• baking powder
• white sugar
• salt
• egg yolk
• lemon zest
• vanilla extract
• milk
• butter

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
3. 3 Cook the waffles according to manufacturer's instructions until golden brown.

By Cooking Mom

Ingredients

• ✓ egg white
• all-purpose flour
• sugar
• salt
• egg yolk
• buttermilk
• sage
• vegetable oil
• romano cheese

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
2. 2 In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
3. 3 Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

By BETHMCAFEE

Ingredients

• ✓ egg white
• all-purpose flour
• soy milk
• sugar substitute
• baking soda
• cooking spray

Instructions

1. 1 Mix flour, soy milk, egg white, and sweetener together. Add baking soda and stir batter to combine.
2. 2 Mist a skillet with cooking spray and heat over medium heat. Pour batter into the skillet and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more.

By kate

Ingredients

• ✓ egg white
• half-and-half
• confectioners' sugar
• brown sugar
• vanilla extract
• lemon extract
• salt
• butter
• bread
• maple syrup
• whipped cream

Instructions

1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Ingredients

• ✓ egg white
• water
• quinoa
• egg
• zucchini
• swiss cheese
• ham
• parsley
• parmesan cheese
• white pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
3. 3 Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
4. 4 Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

By Laka kuharica - Easy Cook

Ingredients

• ✓ egg white
• sour cream
• walnut
• raisin
• baking powder
• baking soda
• banana
• margarine
• vanilla extract
• salt
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
2. 2 Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
3. 3 Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
4. 4 Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

By Julia Oh