- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 19 Times
Down on the farm, breakfasts are hearty. Folks make egg and cheese pies by whipping egg yolks, then folding in beaten whites and sharp Cheddar. The puffy egg pies cook partially in a skillet, then finish puffing up high in the oven.
- 6 large eggs, separated
- ½ cup light cream or milk
- ¼ cup finely chopped green onions (white and green parts)
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 2 tablespoon, unsalted butter (not margarine)
1. Preheat the oven to 375°F and set out a deep 10-inch ovenproof skillet (a cast-iron one is best).
2. In a large bowl, with an electric mixer on high, beat the egg yolks with the cream until light yellow and thick. Stir in the onions, 1¾ cups of the cheese, and the pepper. Set aside.
3. In a clean medium-size bowl, with the mixer on high, beat the egg whites, salt, and cream of tartar with clean beaters until glossy stiff peaks form. Fold the whites into the yolk mixture (don’t worry if some whites are still visible).
4. In the skillet, melt the butter over medium heat, then swirl the butter up the sides of the pan. Gently spoon in the batter and cook for 7 to 8 minutes or until set on the bottom. As the egg mixture cooks, lift up the edge, tilt the skillet, and let the uncooked batter run underneath.
5 Transfer the skillet to the oven and bake for 10 minutes or until set and puffed. Sprinkle with the remaining ¼ cup of cheese and serve immediately right from the skillet.
© 1998 Beth Allen Associates, Inc.
1/8 skillet pie = 226 calories, 19 g fat (11 g saturated), 207 mg cholesterol, 2 g carbohydrates, 12 g protein, 370 mg sodium,.3 g fiber