I love eggs and in particular, I love the yolk. Mornings are simply better when I have two perfectly poached eggs, some delicious homemade bread, and a bottle of tabasco sauce. Most of the time, I could care less about the egg whites, my allegiance lies with the creamy yellow yolk.

But creamy center loving is also pretty bad for me and Frugal Fritz. Namely, the cholestrol is dangerously high. So after a bit of research, I decided that we could make an egg-white morning, and use the yolks in our homemade mayonnaise, in baking and other recipes where it's potent cholestrol content would be diluted over several servings.

The yolks of the egg can be kept safely in your fridge for about 3-4 days, or you can freeze them by whipping them up with a bit of sugar or some salt. Here was my first all egg-white attempt!

Egg-White Shrimp Frittata

Serves: 6
Prep time: 10 minutes Cook time: 12 minutes
Cost per serving: 1.25$

cooking spray
6 oz raw peeled & cleaned shrimp, halved (about 20- 31/40 sized)
4 medium roasted tomatoes (chopped and drained)
4 cups baby spinach
500g egg whites (about 16 eggs, separated)
2 oz crumbled goat cheese (feta or feta like)

Pre-heat the oven to 350˙F.

Spray a skillet with non-stick cooking spray and place over medium high heat. When the skillet is hot, add in the halved shrimp and saute for about 2 minutes. Next add in the roasted tomatoes, and saute for another 2 minutes.

Finally, add the spinach on top of the shrimp mixture, without stirring. After 1 minutes, scoop the shrimp mixture from the bottom of the pan up on top of the spinach. Cook another minute or so, until the spinach is bright green and wilted.

Remove from heat and drain.

Spray a 2-Qt casserole dish with non-cook spray (or use a cast iron skillet). Stir up with egg whites and add to the casserole. Slowly and carefully scoop in the shrimp, roasted tomato and spinach mixture into the center of the casserole. Top with crumbled goat cheese.

Bake at 350˙F for about 12 minutes or until the center of the frittata is firm (a little liquid is normal). Allow the frittata to cool for about 10 minutes before serving.