By: Co+op, welcome to the table
Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12
Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.
Ingredients
12 large egg whites
1/2 teaspoon salt
1 15-ounce can chickpeas
4 leaves kale, chopped finely
1 large tomato, chopped
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
Preparation
Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)
Whisk the egg whites and salt in a medium bowl, reserve.
Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.
Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.
Tips & Notes
Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.
Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.
