| |
|
|
|
| |
Vegetarian
Recipes - Sautéed Vegetables with Egg White Omelet Recipe
|
|
|
|
|
|
| |
|
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:
-
Beat
the egg whites and 1/8 teaspoon salt in a large bowl
until stiff.
-
Sauté the scallion in 1 tablespoon of butter in a
frying pan over medium heat until lightly browned.
-
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.
-
Sauté the carrots in the remaining butter in a
frying pan over medium heat. Season with salt.
-
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.
-
Add the asparagus and cook until
tender.
Stir in the carrots, fava beans, and parsley. Cook
for 1 minute.
-
Add the omelet strips and sprinkle with the
Parmesan.
Serve hot.
|
|
|
|
|
|
|
|
|