White Chive Omelette
A ZERO, cholesterol free omelette made with fresh eggs with naturally the yolks removed. I do like to add a little oil during cooking (but not much) to assist with the cooking and the flavour but this is optional HOWEVER, it is imperative that one uses a non-stick pan if NO fat is used during cooking.
1
5 minutes
2 - 3 minutes
Stove cooking
Ingredients
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3 large egg whites- whisked
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1 tsp olive oil- or tsp coconut oil or sunflower oil
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Fresh chives
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Sea salt and coarsely ground black pepper
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Garnish with a handful of fresh baby spinach leaves tossed in a little vinaigrette
Instructions
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01 Heat a small nonstick pan over a low heat.
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02 Add oil of choice and let it heat.
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03 When hot pour in the egg whites and let cook for a minute or so to start to firm up.
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04 Then using a nonstick spatula start pushing the cooked egg white to the centre. If the egg is really fluffy, it might not flow to the outside, so use the spatula to scrape the uncooked egg white to the outer parts of the pan to cook.
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BEWARE this will all happen really quickly.
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05 It shouldn’t take longer than 2-3 minutes to cook the omelette.
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06 When the egg whites are cooked, season the omelette lightly with a little salt, pepper, Parmesan cheese and chopped chives.
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07 Turn out onto a plate, and garnish with a handful of baby spinach leaves.
Notes
Removing omelettes from a pan is always a tricky manoeuvre, and seriously practice is required, as the more you do it the more success you will have. My best advise is that when you’re ready to turn the omelette out of the pan, it is best to slide it toward the edge of the pan and flip the skillet as you slide the egg to the plate. The egg should hopefully fully fold over itself on a plate or not, as my picture displays!
