Make soup. Or, you can make a delicious egg dish similar to a souffle (this dish is best with green vegetables, I think). It’s a great dish if you’re trying to reduce grains / carbs in your diet. I had a bunch of leftover veggies and pesto, and this is what happened. (BTW: here’s another post on making something out of leftover vegetables.)
Cook veggies in some chicken stock
I cooked green beans, peas, lima beans and spinach in some chicken stock (not much chicken stock, as you can see). If there’s too much, this dish will get watery.
Pureed vegetables and chicken stock
I used a hand blender to puree the vegetables. I put this mixture in a new bowl, and let it cool a little bit. Then, I folded in four egg whites beaten to soft peaks. I also mixed in the pesto (around 3 Tbs) at this point. If you’re not using pesto, add a bit of salt.
Egg whites on top of the vegetable mixture
Egg whites half-way beaten in (the end product should be more homogenous)
Put the mixture into a very lightly greased (I use a light coating of olive oil) baking pan and bake at around 350 until fairly firm (about 30-40 minutes. Make sure it’s not too high in the oven, or it will brown and you don’t want too much of that.
Let it stand for a few minutes and cut into squares. They refrigerate well (for up to about 3 days) and you can reheat it in the oven. This makes a great snack, side dish or breakfast. If you don’t mind the extra carbs, you can pour the mixture into a pie crust and bake it that way. It’s kind of like a quiche, but much lighter. I like to call that “green velvet pie” for marketing purposes.