Fat-free mozzarella can be difficult to work with, because it can turn rubbery when overheated. However, when it’s protected from direct heat (in this recipe, residual heat is used to melt it), it can make a significant contribution to the satisfying mouth-feel of a dish. This appetizer also makes a nice brunch buffet dish.
3 large eggs
2 tablespoons flour
6 large egg whites
¼ cup chopped dill
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
¾ cup shredded fat-free mozzarella (3 ounces)