Egg white omelette
My favorite Egg white omelette recipe that took me about 1 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 no fat source of high quality protein, containing all the essential amino acids needed for growth immunity and repair.
150 g mushrooms ( shiitake, swiss brown, button)
2 shallots (spring onions) sliced
4 organic / free range egg whites
50 g ricotta or cottage cheese
handful rocket leaves mixed with cold pressed olive oil + lemon juice
Saute the mushrooms in a little olive oil until golden in your favorite 20cm cast iron pan (medium heat).
Add 1 chopped tomato and heat through. I sometimes like to throw in a little spinach.
Beat the egg whites until frothy and pour over the mushrooms.
Add ricotta or cottage cheese.
Bake in a hot 200 C oven for 5 miinutes until golden and souflee like. Remove from the oven and top with rocket leaves and avocado.
Serve immediately and enjoy.
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