Believe it or not, prior to this blog post (and hopefully not for long afterward), you would get zero Google results for the phrase “low fat torta de huevo”.

Given how delicious and traditional the dish is around spring, you’d think someone found a work around for those of us who prefer (even if not always practice) to avoid deep-fried foods.

What is Torta de Huevo?  Simple yet involved, delicious and rich, perfect for days you’re not so much into meat and such.  Take separated eggs, beat the whites to peaks, beat the yolks to frothy, fold together and fry in little patties.  Drown it all in red chile sauce.  Done.

So, the key is how to reproduce the crispy texture that frying imparts, without deflating what is essentially a souffle.  My bet?  Broil the puppies, or REALLY gently pan-sear in a good non-stick.  Or both – pan sear then chuck the whole pan in the oven with no flipping required until it is done.

Haven’t tried this yet, but I know it will work, and if a local restaurant also wanted to try it, that would be super cool.  Let me know!