Egg white omelette with spinach
More egg whites than yolks lower the fat and cholesterol content, while herbs, spinach and nutmeg add flavour. Serve with a tomato and basil salad.
Ingredients
300g spinach leaves
2 whole eggs
4 extra egg whites
1 tbsp chervil or flat leaf parsley, finely chopped
Grated nutmeg
Sea salt and pepper
2 tsp olive oil
Extra chervil or parsley sprigs for serving
Method
Wash the spinach well and cook very briefly in half a cup of water until wilted. Drain well, squeeze dry and roughly chop.
Lightly beat the 2 whole eggs and 4 egg whites together with chopped chervil or parsley, nutmeg, sea salt and pepper.
Heat 1 tsp olive oil in a 15cm diameter non-stick frying pan over medium heat, add half the spinach and cook for 30 seconds to heat through. Pour half the egg mixture over the spinach, stir briskly, then leave to cook, pulling back the edges of the setting omelette with a fork and tilting the pan to help set the runny egg on top. When still lightly creamy on top, gently loosen the edges and fold the two sides of the omelette into the middle.
Slide the omelette from the pan onto a warmed plate, and quickly make a second omelette with the remaining ingredients. Top with the chervil or parsley and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
