Making six eggs look like a lot - Fluffy Layered Frittata

I had six eggs for dinner that night and I was planning to make quiche. Normally, I like to do as many as 10 or 12 eggs to fill my 9x9 pan, and have some leftovers for breakfast. But it was not possible. I also had 2 tiny pieces of bacon and little cheese and a little green onion. No matter how dense a dish is, if it looks really small on the plate, it seems like a small meal. So what to do? Unleash the space-filling power of the egg whites.

Ingredients
6 large eggs
1/4 c milk (opt.)
1/4 c shredded cheddar
little bacon
little green onion or other add-ins
pinch salt
tsp vinegar (opt.)

Separate yolks from whites carefully. Make sure the bowl you put the whites in is perfectly clean, and not a speck (Not a speck!!) of yolk gets into the whites. I usually crack the egg in half and gently toss the yolk back and forth between the two shells to get out all the white. Turn the oven on to 350º. Beat the eggs yolks with the milk, if using, greens, some of the cheese, and any other add-ins. Grease thoroughly you 9x9 pan. I usually use butter for this, but any kind of good saturated fat will work.

Beat egg whites with clean beaters until stiff. Add salt and vinegar as you go along. The vinegar is not critical, but I think it is supposed to help it stay fluffier as it bakes. Once egg whites are stiff, pour the egg yolk mixture into the pan, followed by the egg whites. A spatula is helpful to spread them in the pan - keep in mind that the center will become taller as it cooks - if you want it more even, then make it slightly more shallow in the center. Top with the rest of the cheese and chopped up bacon bits.

Bake for around 40 minutes. I flipped upside down onto our plates, to emphasize the layered look, but, either way it will taste delicious!