I was challenged to find fillings for an egg white omelette that made it delicious, but made sure it stayed super healthy, so no pile of bacon and cheese 😦
If it wasn’t for being challenged you wouldn’t be getting an omelette recipe as generally I find omelettes pretty gross. I like poached eggs but when they’re fried I don’t like the flavour as much so I wouldn’t usually eat omelettes. I’m really glad I was challenged because I really enjoyed this breakfast. If you like omelettes already, give this a go because you’ll probably love it!
My go to ingredient for flavour is as usual paprika, added with some tasty vegies more herbs and a tiny teaspoon of parmesan (lots of flavour from a small amount – better calorie value than cheddar) it turned into something wonderful, like a holiday romance.
Egg White Omelette with Leek, Capsicum and Mushroom
4- 5 egg whites per person
Leek, sliced (one will be enough for about 3-4 omelettes)
1 red capsicum (bell pepper)
Basil, either 1 tbs of fresh, or 1 tsp of dried
3 mushrooms per person, sliced
1tsp parmesan per person (omit if you really must for calories)
Salt and paprika
Fry the leeks in a tiny spray of oil. If it starts to dry out add a couple of teaspoons of water. Remove from the heat once soft and put it into a small bowl.
Dice the capsicum, add it to the bowl with the leeks and the basil, mix this well so all the flavours are even and you’ll get a little bit of everything in each mouthful.
Prepare your eggs, separate the whites from the yolks and whisk a couple of teaspoons of water into the whites. Poor the egg whites into a lightly oiled non-stick pan. Quickly add the mushrooms so they settle into the egg and cook more than the rest of the vegetables.
Sprinkle some paprika and your teaspoon of parmesan over the mushrooms, then add a layer of the leek and capsicum mix over half the omelette. Carefully close up the omelette by flipping the half without the mix over. Fry for another couple of minutes until the egg is fully cooked and the vegies are warmed through.
Serve with more paprika and a good cup of coffee (I really like paprika if you can’t tell).