Normally I shy away from egg white omelets because they can be tasteless but I ate something similar to this at a local restaurant and it was delicious. It was also an unusual idea to top it with a dressed salad but it worked well and is good for breakfast, brunch, lunch or dinner.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 shallot – finely chopped
1 large clove of garlic – finely chopped
Handful of baby spinach – shredded
1-2 oz. feta cheese – cut into small pieces
3 large egg whites – whisked
8 baby tomatoes – halved
2 slices of fennel – chopped
Heat oil in a small skillet/frying pan.
When sizzling add the shallot and cook for a few minutes before adding the chopped garlic.
Cook for a couple more minutes then add the shredded spinach.
When spinach is wilted, add the feta cheese and cook a little before adding the whisked egg whites.
The egg whites will set but not on the top so slide the omelet onto a large plate then place the frying pan on top of the plate and flip it so that the top of the omelet is on the bottom of the pan. Cook a few more minutes then serve with the tomato and fennel tossed in a lemon vinaigrette laid on top of the omelet.
LEMON VINAIGRETTE
Juice of 1/2 a lemon
1 tsp. Dijon mustard
2-3 tbsp. olive oil (taste consistency and flavor after 2 tbsp. of oil)
Salt and freshly ground black pepper
