Egg White Vegetable Omelette
Makes one omelette
Four kinds of fruit for garnish (pick in-season fruit)
1 tsp. extra virgin olive oil
4 small red nugget potatoes, boiled until just cooked
1 tsp. finely chopped green onion
up blanched spinach, drained and chopped
1 tbsp. julienned sun-dried tomatoes
4 egg whites
1 tbsp. crumbled feta (goat cheese can be substituted)
to taste salt and pepper
Preheat oven to 350° F.
Clean and prepare fruit, set aside.
Heat 1 tsp. olive oil in pan over medium heat.
Slice potatoes and sauté in olive oil to brown. Sprinkle with green onion, cover and set aside to keep warm.
In a bowl, mix together egg whites with spinach and sun-dried tomatoes.
Heat another small amount of olive oil over medium heat. Pour in egg mixture and heat until almost, but not quite, cooked.
Flatten the surface and put the pan in the oven to finish the omelette (1 – 3 minutes).
Remove from the oven when eggs are just set, add cheese to the centre, fold over.
Present on a plate garnished with fruit and sautéed potatoes.
Season to taste.