Enjoy this oh-so-delicious omelette that's filled with a tasty mushroom, asparagus, zucchini and garlic combo.
Egg white, raw,
6 egg white(s)
Black pepper, ground,
Olive oil spray,
4 cup(s) sliced
2 shallot(s), sliced
1 clove(s), crushed
8 spear(s), sliced
1 medium, sliced
6 regular cherry tomato(s), sliced
1 chili(s), to garnish (optional)
In two separate bowls, place 3 egg whites and half the milk into each, and season with salt and pepper. Set aside.
Heat a non-stick fry pan on a medium to high heat and lightly spray with olive oil. Add the mushrooms, shallots, garlic, asparagus and zucchini and cook for 5 minutes, or until the vegetables are nearly cooked. Add a little water if needed to help the vegetables cook through. Stir in the tomatoes and a pinch of salt and pepper. Remove the mixture from the pan, place in a bowl and set aside.
Clean the non-stick fry pan and place it back on the heat. Whisk the egg white mixture, pour into the hot pan and swirl it around to coat evenly. Cook for 1-2 minutes, or until nearly set.
Place half of the vegetable mixture into the center of the egg white omelette. Very carefully fold the egg white over the vegetables and slide out of the pan onto a serving plate.
Repeat this process for the second omelette.
Top the egg white rolls with julienne chilli and extra green shallots and serve warm.
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