+ the healthy chef recipes +

Egg white omelette

My favourite egg white omelette recipe that took me about a year to perfect. Delicious, light and filling – high protein and gluten free. Perfect if you want to lean up and get rid of some pudding off that belly! The egg whites in this recipe are a terrific source of high quality protein, containing all the essential amino acids needed for muscle growth and repair. 

What’s great about it

The protein in eggs help to sustain lean muscle and support digestion and a healthy immune system. Eggs also boost recovery after exercise because they are rich in protein and potassium. The addition of  greens add crunch and freshness to this delicious breakfast. Greens are rich in chlorophyll that helps to nourish the digestive system, support detoxification and helps to alkalise the body.

+ ingredients & methods +

ingredients (1)

150 g mushrooms (shiitake, swiss brown, button)
1 tomato
2 shallots (spring onions) sliced
a pinch of pepper
4 organic egg whites
50 g ricotta or cottage cheese
¼ avocado
handful rocket leaves mixed with cold pressed olive oil + lemon juice

method

  1. Saute the mushrooms in a little olive oil until golden in your favourite 20cm cast iron pan  over medium heat.
  2. Add 1 chopped tomato and heat through. I sometimes like to throw in a little spinach.
  3. Beat the egg whites until frothy and pour over the mushrooms.
  4. Add ricotta or cottage cheese.
  5. Bake in a hot 200 C oven for 5 minutes until golden and soufflé like. Remove from the oven and top with rocket leaves and avocado.
  6. Serve immediately and enjoy with super greens pesto on side.
+ notes & inspiration +

Super Greens Pesto
1 large bunch parsley
1 large bunch basil
1 clove garlic, smashed
1 – 2 tablespoons lemon or lime juice
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt or to taste
4 tablespoons cold pressed olive oil

Combine the parsley, basil and garlic into a food processor or high performance blender.
Process until the herbs have been finely chopped.
Add lemon juice, pepper, salt and olive oil.
Mix again until you have a lovely green fragrant paste.
Store in a glass jar in the fridge for up to 1 week.

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