Egg White Omelette
Ingredients
1 tablespoon dried wild forest mushrooms (porcini, chanterelle etc)
150 g (5 1/4 oz) Swiss brown mushrooms
1 shallot finely chopped
1 tablespoon olive oil
large handful of baby spinach leaves
1 tablespoon parsley, chopped
a pinch of sea salt and freshly ground pepper
4 free-range egg whites
1 teaspoon butter
Crumble Topping
100 g (3 ½ oz) rolled oats
60 g (2 oz) pumpkin seeds
30 g (1 oz) sunflower seeds
50 g (1 ¾ oz) butter
2 teaspoons raw honey
Method
SOAK dried forest mushrooms in 2 tablespoons boiling water for 15 minutes until softened.
DRAIN and reserve the soaking liquid.
SAUTE the Swiss brown mushrooms and shallot in the olive oil for 1 - 2 minutes until golden.
ADD forest mushrooms along with 1 tablespoon of the soaking liquid from the forest mushrooms.
ADD baby spinach leaves, parsley, sea salt and pepper, and mix through a little butter.
WHIP the egg whites and a pinch of salt until they form soft peaks, like you would for a soufflé. A little salt stabilizes the egg whites.
SPOON egg whites over the mushrooms.
BAKE in a hot 220°C (430°F) oven for 4 - 5 minutes until golden and souffle-like.
REMOVE from the oven and serve immediately.
Notes and Inspiration
Top with baby spinach and sprinkle with freshly grated parmesan.
Replace mushrooms with lightly sautéed leek for a delicious Leek and Egg White Omelette.
Use leftove egg yolks to make a homemade mayonnaise or custard.
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