Sautéed Vegetables with Egg White Omelet Recipe

Ingredients

Serve 6

• 8 egg whites

• salt to taste

• 1 scallion/spring onion, finely chopped

• 3 tbsp butter

• 8 oz/250 g carrots, peeled and cut into thin sticks

• 1 cup/250 ml water

• 1 tbsp finely chopped thyme

• 1 tbsp finely chopped marjoram

• 2 tbsp extra-virgin olive oil

• 1 lb/500 g asparagus tips, cut in half

• 4 oz/125 g fresh fava/broad beans

• 1 tbsp finely chopped parsley

• 1 tbsp freshly grated Parmesan cheese

Method:

1. Beat the egg whites and 1/8 teaspoon salt in a large bowl until stiff.

2. Sauté the scallion in 1 tablespoon of butter in a frying pan over medium heat until lightly browned.

3. Melt 1 tablespoon of butter in a large frying pan over medium heat. Pour in the beaten whites and cook until set. Turn out onto a board and cut into thin strips.

4. Sauté the carrots in the remaining butter in a frying pan over medium heat. Season with salt.

5. Pour in the water and cook for 8-10 minutes, or until tender. Sauté the thyme and marjoram in the oil in a large pan until aromatic.

6. Add the asparagus and cook until tender. Stir in the carrots, fava beans, and parsley. Cook for 1 minute.

7. Add the omelet strips and sprinkle with the Parmesan. Serve hot.