RECIPE # 5012 - FRESH SAGE & EGG WHITE PIE, Thursday, May 30, 2013
TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE
Fresh Sage and Egg White Pie
Yield: 6 servings
9 egg whites
3 eggs, lightly beaten
1 cup chopped mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh chopped sage
Preheat the oven to 375 degrees. Coat a nonstick ovenproof skillet with cooking spray and place over medium heat. Meanwhile, whisk together the egg whites in a mixing bowl until foamy. Add the eggs and whisk well. Stir in the mushrooms, salt, and pepper.
Add the eggs to the skillet and sprinkle the sage on top. Cook for 4 minutes or until the edges are set. Transfer to the oven and cook for 5 - 6 minutes longer or until set and lightly browned. Serve warm in cut wedges.