A light lunch
So, you've made the cherry tart and now you've got three leftover egg whites. Sorry about that. You could make this pavlova; but do you really want another dessert? (Secretly, you do. But, remember that healthy lifestyle you promised yourself in January…. and June…. and will again promise yourself in December, just before party season?)
Here is the solution: white omelette.
I don't make omelettes very often. I'd much rather have scrambled eggs on buttery toast with a bit of sharp Branston pickle, or on a bagel with a little smoked salmon and a glass of orange juice! Still, you can put all manner of things in an omelette and it will still taste lovely. Throw in a few peppers, add a mushroom or two…. One of your five a day for very little effort!
Of course, saying this, I only put spring onions in my omelette - but that's because I couldn't find anything else in the fridge. To add a bit more flavour (I think omelettes can be quite bland) there's little shredded ham and a sprinkling of strong Cheddar. Add a salad and that's lunch sorted in five minutes!
The low-cholestrol, high-protein egg whites will soon have you prepared for the long afternoon ahead.
White Omelette (serves 1)
3 egg whites
Salt and pepper
A little butter
1 small slice ham, in pieces
1 small cube Cheddar cheese, grated
1 spring onion, chopped
A handful of chopped vegetables e.g. sweet peppers, mushrooms, peas
1. Melt the butter in a pan and sauté the vegetables for a few minutes until cooked. Season the egg whites and beat well. Pour the egg whites into the pan, tipping it to ensure that the egg travels all around the pan. Cook for about two minutes until firm on the underside.
2. Sprinkle the ham and cheese onto one half of the omelette. Fold the omelette along the halfway line using a wooden spoon or slice and cook for a minutes until slightly browned on the outside. Serve with salad and a little bread and butter if you wish.
Here is the solution: white omelette.
I don't make omelettes very often. I'd much rather have scrambled eggs on buttery toast with a bit of sharp Branston pickle, or on a bagel with a little smoked salmon and a glass of orange juice! Still, you can put all manner of things in an omelette and it will still taste lovely. Throw in a few peppers, add a mushroom or two…. One of your five a day for very little effort!
Of course, saying this, I only put spring onions in my omelette - but that's because I couldn't find anything else in the fridge. To add a bit more flavour (I think omelettes can be quite bland) there's little shredded ham and a sprinkling of strong Cheddar. Add a salad and that's lunch sorted in five minutes!
The low-cholestrol, high-protein egg whites will soon have you prepared for the long afternoon ahead.
Start with ingredients prepared.
Melt a little butter.
Add the vegetables (singular or plural, according to your taste).
Season the egg whites.
Add them to the pan and cook.
On goes the ham!
Finished in record time.
3 egg whites
Salt and pepper
A little butter
1 small slice ham, in pieces
1 small cube Cheddar cheese, grated
1 spring onion, chopped
A handful of chopped vegetables e.g. sweet peppers, mushrooms, peas
1. Melt the butter in a pan and sauté the vegetables for a few minutes until cooked. Season the egg whites and beat well. Pour the egg whites into the pan, tipping it to ensure that the egg travels all around the pan. Cook for about two minutes until firm on the underside.
2. Sprinkle the ham and cheese onto one half of the omelette. Fold the omelette along the halfway line using a wooden spoon or slice and cook for a minutes until slightly browned on the outside. Serve with salad and a little bread and butter if you wish.
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