I was inspired by a recipe I saw not too long ago for crepes made out of egg whites. I think it came from one of my gluten-free cookbooks. Since Dr. Perricone doesn’t condone tortillas – not even the gluten-free corn variety – I decided to try this out as a quesadilla concoction. The end result was more like an egg white omelette or a frittata than a quesadilla, but it was delicious and satisfied my quesadilla craving, so it all worked out.
For the filling:
1 6-ounce can crabmeat
1 ripe avocado, chopped into small squares
a squeeze or two of lime juice
2 tsp red pepper flakes
2 tbsp pico de gallo
1/2 red bell pepper, chopped into small squares
2 tbsp cotija cheese
1/4 cup mozzarella cheese
salt and pepper, to taste
For the “tortillas” (yields 2 tortillas):
6 egg whites
a sprinkling of cotija cheese
olive oil (for frying the eggs)
Combine the crabmeat, avocado, lime juice, red pepper flakes, 1 tablespoon pico de gallo, cotija cheese, and salt and pepper in a small bowl. Set aside.
To prepare the egg tortilla, combine the egg whites and cotija cheese in a small bowl. Heat enough olive oil in an 8-inch pan to coat the bottom of the pan so the egg doesn’t stick; pour in half of the egg mixture and let it cook until the liquid has become mostly solid. Swirl the pan so any remaining liquid is dispersed around the edges. When the egg mixture is solid, flip and allow it to brown on the other side. When both sides are browned, set on a paper-towel lined plate. Repeat process with the remaining egg white mixture.
To make the “quesafrittata”: Line one of the tortillas with half of the mozzarella. Layer the crabmeat-avocado mixture over the mozzarella, then layer the remainder of the mozzarella on top. Place the other tortilla on top. Microwave for 1 minute or pan-fry on low heat for 5-6 minutes or until the cheese is melted and the filling is warm.
Serve with remaining pico de gallo and a bit of cotija cheese.