Flavorful, craveable, and yes, of course there’s a vegan alternative as well!
The festive platters have been washed and put away. The last of the Christmas cookies tucked in the freezer for safe keeping. We’ve feasted and indulged, but now we want to start the year off on a more healthful note.
But, of course, we still want everything to taste good and satisfy.
Every year, we get up early to view the rising of the sun on the New Year, which is supposedly good luck, and I like to hedge all my bets. It doesn’t take a lot of effort to get up that early since the sun doesn’t rise here until 7:27 a.m. Sometimes we have friends over, sometimes it is just the two of us, but whether two or ten, we love to make a festive Sunrise Viewing Breakfast to follow.
Eggs in Purgatory
One of my favorite breakfasts is Eggs in Purgatory (also called Shakshuka with slightly different seasonings), farm fresh eggs poached in a beautiful tomato sauce studded with potatoes and black olives, with just enough heat to make it interesting. But since my husband’s heart attack, we’ve been keeping careful track of our saturated fat, and making little adjustments that keep us on track. Yes, we still indulge now and then, all things in moderation, but on a day-to-day basis, I try to offer what is best for us in the long term.
A trick of light
What many people don’t realize is that there is so much flavor in the egg whites! What is always lacking in an egg-white omelet or frittata is the luscious color and some fat. By adding a little hot sauce, you boost the flavor as well as the color, and this mind trick is pretty convincing, even for the cook who prepared the dish and knows better.
Centerpiece for a feast
Don’t run away, I really mean this! It’s delightfully tasty, and one would never feel deprived eating this. It definitely has the same flavor profile as the original eggs in purgatory, but won’t raise your blood cholesterol. Add a lovely side salad and some crusty whole-grain bread and you are set up for a healthy and happy day, or a feast with company, all a wonderful way to welcome in the New Year!
The numbers
In fact, one sixth of this flavorful pie has only 99 calories, 4 grams of fat, virtually no saturated fat or cholesterol, 10 carbs, 3 grams of fiber, 8 grams of protein, and is a good source of potassium, Vitamin C, calcium, and iron. Note: information calculated at MyFitnessPal.
Use your favorite mushrooms
I used local wild mushrooms, a mix of oyster, king, and shiitake, grown in the village next to mine. You can use any favorite mushroom. Here we used Cholula chili lime hot sauce for its lovely flavor and mild heat, but use what you like for both the flavor and color. I’ve used fresh basil in the sauce, but you could use thyme or crushed fennel seeds, If you want to dress this up even more, add 10 oz. of fresh or frozen spinach to the eggs. A healthful touch, that adds even more color and nutrition. Why didn’t I think of that earlier?
This one is fast to put together, great for company, rewarding in flavor, and won’t break the calorie and fat bank. You can even toss in some leftover veggies from the fridge to make it more interesting and cut down on waste. You can’t beat that!
Note: I am grateful to start this year with two new eyes following cataract surgery. The first was done last week giving me 20/20 distance vision in that eye. The second will be done this week, and I’m quite excited. However, I’m in the between zone with one near- and one far-sighted eye and reading and computer work is quite tiring, so I may not spend a lot of time on the blog. But I’ll still be checking in until I get my new readers!
May your New Year be filled with all the good there is to find in life, new adventures, good music, caring relationships, creativity, good coffee, and always new dreams!
Egg White Frittata in Purgatory
The sauce:
- 2 tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 8 oz. mixed wild mushrooms, rough chop
- 1 28-oz can crushed tomatoes
- 1/3 cup black olives, rough chop
- Big pinch of crushed red pepper flakes
- A bit of fresh basil, minced
The frittata:
- 8 egg whites from farm fresh eggs
- 8 oz. sauteed mixed wild mushrooms, sliced, save a few for garnish
- 4 large scallions, chopped
- 8 splashes of Cholula hot sauce
- 2 tbsp. oat or soy milk
- 2 tsp. grated Parmesan or vegan Parmesan, optional
Preheat the oven to 450 degrees F, and get the sauce started. In a large skillet, heat olive oil over medium high and add the onion. Sauté until translucent, and add the mushrooms. Continue sautéing a few minutes then add the tomatoes, black olives, pepper flakes, and basil. Season with salt and pepper to taste, bring to a boil, then reduce the heat to a simmer and let it take care of itself until everything else is finished. You can also use left-over pasta sauce here.
While the sauce is simmers, heat a 10″ non-stick or cast-iron sauté pan, and add a good amount of olive oil (for all versions, you don’t want it to stick) and the mushrooms, Keep a few of the prettiest whole to garnish the finished dish. Cook just until slightly browned, and set aside a few garnish mushrooms.
Beat the egg whites to break them up, and add the mushrooms, scallions, hot sauce, milk, and some salt and pepper. In the same sauté pan, add a bit more oil, and add the egg mixture. Let set for a couple of minutes, then gently move them around to start setting. Once about two-thirds cooked, sprinkle the top with the Parm and place in the oven.
When the frittata is cooked through and browned, place the sauce on a large platter. Remove the frittata from the oven, give it a few shakes to make sure it is loosened, and gently place on top of the sauce. It should slip right out.
Garnish with your reserved mushrooms, a few more olives and chopped scallions.
If you are not watching your cholesterol, simply use six whole eggs.
Vegan variation
To make this vegan friendly, follow directions for the sauce and sautéing of mushrooms. Place a block of drained tofu in the food processor. Process until smooth. Add two heaping tablespoons of chickpea flour, Cholula hot sauce to flavor and color, salt and pepper, 1/2 tsp, of baking powder, and blend well, adding a bit of oat milk if need be, but you probably won’t need to. Remove from the processor and fold in the scallions and mushrooms as above, and place in prepared skillet and bake until lightly browned. You can add vegan Parm if you like. Cool to just warm, and plate with the sauce.
It’s really good!
© Copyright 2023 – or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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Delicious!!!! Happy New Year. 🙂
Happy New year to you too!
Thank you. 🙂
Yum-my kind of food
Isn’t it yummy?
Oh what a lovely custom! I love this creation of yours! Have you ever tried Truff hot sauce? I put it on everything. I don’t use it like a cholula, however, it’s more of a final dipping sauce. Outstanding. Just like your brunch dish! Happy New Year!
Happy New Year my friend! I will definitely keep an eye out for the Truff!
What a lovely, delicious way to start the New Year, and I so appreciated all the variations. Glad to read the surgery is going well. A few years ago, my husband had cataracts removed, and he is very pleased with the results. A happy New Year to you and yours.
Thanks Laurie! So good to see you! Best of the New Year!
Many thanks! It’s great to be back, and I’m looking forward to reading about all the wonderful dishes you come up with.
Looks delicious, Dorothy! Happy New Year to you and your family.
And the same to you my friend!
What a way to welcome in the NY. Best wishes for 2024.
Thank you! It is ritual that is much easier for us than staying up until midnight!
A great tasty way to start the new year!
Best of luck with your eye surgery. 🙂
Looks like I’m back to being anonymous… 😀
Well, you showed up on my end!
Thank you so much Ronit! I’m really excited!
Thank you! It all went remarkably well, and I now see as good as I did in fifth grade!
This was just beautiful all the way around, and so happy your first surgery went well! Bring on the new year!
Happy New Year my friend!
Fabulous! This will be a weekday meal for us on the days I work. Have a beautiful 1/1 sunrise celebration.
Thank you my friend! Enjoy!
This sounds and looks delicious–and a welcome healthy break from all the heavy foods of the season. Cheers!
Happy New year my friend, and thank you for your support all year !
I know about the early morning ritual for good luck – just cannot ‘manage’ it 🙂 ! And I know about shahshuka- and its like dishes and love them – thanks for your variation – lovely!! To me the current world is too messy to wish a happy new year . . . but may all the good fairies come and visit you – may the eye ‘repair’ be soon in the past and the very best for continued heart health to your beloved . . .
A delicious and cute share. Hahaha.. eggs purgatory. 🤣Have an awesome year ahead!
You too! Lots of good coffee and music!
That looks wonderful, thanks for the vegan variation. I’ll let you know how mine turns out!
I think you’re going to be happy!
Happy New year!
Such a creative dish Dorothy! Congratulation on your new eyes!
Happy New Year~
Jenna
Thank you Jenna! It’s quite a gift!
Looks delicious! Happy New Year
Happy New Year to you too!
Happy New Year, all the best in 2024
To you too Charlie!
Wishing you a scrumptious 2024 filled with many good eats that you will share with me!💖
Thank you my friend! I will definitely try!
Here is wishing you and your family and loved ones all the very best for this new year! And though I wouldn’t dream of advising you in any way medical – primarily because I am not a doctor! – I do think that this article on cholesterol might be interesting: https://griffinconciergemedical.com/the-cholesterol-myth/
A Happy New Year to you and yours as well, and thanks for the article!
What a lovely breakfast! I would have loved to be there to enjoy that gorgeous sunrise, too. 🤩
Happy New Year to you, Dot! Enjoy the beauty of everything around you with those new eyes!!!
Getting my second eye patch removed this morning, and I can’t wait! Thank you my dear friend!
I love Shakshuka too 😋 and most of the mornings I do an egg white frittata 😉 this is a good alternative 😉 looks so delicious 😋
Happy New Year dear Dorothy! Wish you a 2024 filled with health, happiness and lots of delicious dishes 😆
When I make the egg white frittata like this, I don’t miss the yolk one single bit!
Thank you for the vegan variation. It looks amazing with all the mushrooms. I can’t wait to give it a try.
Thank you so much! I hope you enjoy as much as we did!
Happy new year! This looks tasty!
We love frittatas in all its wonderful variations and often use left over vegetables etc from lunchtime for supper.. so versatile.. thanks for this new recipe to add to the collection. xxx
Thanks Sally! We always joke that last night’s dinner will be the next morning’s frittata!
Oh and I meant to say, congratulations on the eye surgery and I am sure in the next couple of weeks or so you will be firing on all cylinders… Happy 2024 Dorothy.♥
Thank you Sally! My whole world is now brilliantly in focus with 20/20 crisp vision and no yellow haze!
Absolutely beautiful and delicious looking! Happy New Year!
Happy New Year Julia!
Ooh, I’m a frittata fiend! I had ricotta frittata for supper today, as I matter of fact. Of course your recipe went straight into my recipe file.
Love saying ricotta frittata!
Truth be told, so do I!
I love a frittata and its such a great way to use up odds and sods..I think your hubby is a lucky man to have such an experienced cook looking out for his health in the most delicious ways…I have not made an egg white only frittata but will tuck the recipe away just in case as it looks and sounds delicious..I am so happy to hear that your eye surgery was a success …Happy New Year, Dorothy x
Sounds like delicious variations. Oddly enough, I had just made myself a great experimental frittata before reading this. And it came out great. The ingredient options are endless. 🙂
This looks great, Dorothy. I love the versatility of eggs and how easy they are to dress up. Thanks for the recipe.
You can add so much to these, and it’s all good!
Your Frittata looks amazing and those mushrooms! I think I need to move. Lol
It’s a local mushroom company, and their baskets are always a delight!
I am not really a fan of mushrooms, as an aunt of mine tried to feed me with different of these as a toddler. Lol But this here sounds great, and also looks very delicious. I will give it a go, Dorothy. A Happy NEW YEAR to you and yours! xx Michael
Thank you Michael! I hope you have a delicious New Year!