Earth Mama Egg White Omelettes
Whipping the egg whites gives this colourful, harvest inspired omelette a beautiful fluffy texture.
- Prep time: 5 min
- Makes: 2 Servings
- Cook time: 50 min
- Fat.16 g
- Saturated Fat.1.5 g
- Cholesterol.0 mg
- Carbohydrates.19 g
- Fibre.4 g
- Sugar.3 g
- Protein.23 g
- Sodium.470 mg
- Potassium*.650 mg
|balsamic glaze (optional)|
|halved grape tomatos|
|1/2 cup / 125 ml||baby arugula (plus extra for garnish)|
|Pinch||each salt and pepper|
|1 1/3 cup / 325 ml||Naturegg Simply Egg Whites, well shaken|
|2 tbsp / 30 ml||sun-dried tomato paste|
|1/3 cup / 75 ml||drained, canned chickpeas|
|1 cup / 250 ml||cubed butternut squash or sweet potato|
|3 tsp / 15 ml||olive oil|
Preheat oven to 400°F (200°C). Toss squash with 1 tsp (5 mL) olive oil; spread on a baking sheet. Roast for 40 minutes or until tender and golden. Toss roasted squash with chickpeas and sun-dried tomato pesto.
Heat 1 tsp (5 mL) oil in an 8-inch (20 cm) skillet set over medium-low heat. Use a whisk to whip egg whites with salt and pepper until very foamy and light. Pour half the egg whites into skillet. Cook, covered, for 2 to 3 minutes or until just set enough to fold.
Arrange half the arugula over one side of omelette; top with half the squash mixture. Fold over to enclose. Cover and cook for 1 minute. Slide onto a plate and keep warm while preparing the second omelette with remaining ingredients.
Garnish omelettes with additional arugula, tomatoes and balsamic glaze (if using) to serve.
Add a cheese such as crumbled goat cheese, fresh mozzarella or shaved Parmesan to the filling.
Replace sun-dried tomato pesto with regular basil pesto.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More