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Egg White Omelet with Mediterranean Vegetables
Do you have leftover egg whites in your fridge? Then you can make this delicious egg white omelet for lunch with mediterranean vegetables and fresh basil! Yum!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 person
Calories per serving 338 kcal
Ingredients
- 3 large egg whites
- 1 small garlic clove sliced
- 2- inch fresh zucchini (5 cm), diced
- 2- inch fresh eggplant (5 cm), diced
- 5 cherry tomatoes chopped in half
- 2 slices red onion
- fresh basil
- 2 tbsp olive oil
- 1 bay leaf
- 1 sprig dried rosemary
- pepper
- salt
Instructions
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Pour the egg whites in a deep plate and season with a little pinch of pepper and salt. Add a little drop of olive oil. Beat the egg whites for 10 seconds until foamy.
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Pour a tablespoon of olive oil in a small non-stick pan. Then add the sliced garlic, diced eggplant, bay leaf and rosemary.
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Place the pan over medium heat and gently fry the garlic and eggplant for 2 minutes until fragrant. Then add the diced zucchini, the cherry tomatoes and red onion. Season with a pinch of pepper and salt.
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Stir fry the vegetables for 3 to 4 minutes. Then take the pan off the heat and transfer the vegetables on a clean plate. Pour the rest of the olive oil in the pan, place it over medium heat and pour in the eggs whites.
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Season with a tiny pinch of pepper and salt. Make sure that the omelet doesn’t stick to the pan and burn.
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Cook the egg white omelet for 2 to 3 minutes until the top has set more or less (depends on how you like your omelet best). Then take the pan off the heat and top the omelet with the stir fried vegetables. Sprinkle with extra pepper and garnish with the fresh basil. Serve immediately.
