Generally speaking, I can’t stand eggs. I seem to have a problem with the yolk, it is all goopy and yellow. Also, when I put too much thought into where eggs come from, it kind of grosses me out.
Despite this however (!) I can’t ignore the amazing health properties eggs harbour. They are extremely high in protein, low in fat, naturally gluten free and very filling. I have found that I quite enjoy egg whites as they generally doesn’t taste “eggy”. The recipe below for this egg white omelette is delicious. While the recipe traditionally uses ricotta or cottage cheese, I prefer goat cheese, which gives it a delightful salty taste and melts perfectly. The addition of the avocado also boosts the flavour. I have been know to whip this beauty up for a quick and filling lunch but it of course makes a great, healthy breakfast too.
- 150g mixed mushrooms (shiitake, swiss brown, button)
- 1 tomato
- 2 shallots, sliced
- 4 organic, free range egg whites
- 50g ricotta or cottage cheese (I use goat cheese instead)
- ¼ avocado
- Handful of rocket leaves (or baby spinach if you want extra iron and protein) mixed with olive oil and lemon juice
- Preheat oven to 200C.
- Saute the mushrooms in a little olive oil on medium heat until golden in a 20cm cast iron pan (I have actually used a normal saucepan and it works fine).
- Add the chopped tomato and heat through.
- Beat the egg whites until frothy and pour over the mushrooms.
- Add the cheese.
- Transfer the pan to an oven and bake for 5 minutes until golden and souflee-like. Remove from the oven and top with rocket leaves and avocado. Drizzle with olive oil.