Parsley & sumac egg white omlette

18 Jul

This recipe was born out of the detrius of a crema catalana (to be published soon). When faced with half a dozen egg whites and not particularly keen on making anything sweet, one might easily fall into despair. But this little lunch or brekkie item is quite a good’un. I know the mention of an egg white omlette might initially seem like worthy diet food, but packed full of fresh herbs this is rather tasty and totally filling as a lunch.

Parsley and sumac egg white omlette

  • 6 egg whites
  • 1 C finely chopped parsley
  • 2 TBSP sumac
  • 1/2 tsp nigella seeds (black onion seeds)
  • 2 tsp dried mint
  • 3 TBSP finely chopped red onion
  • 1/4 C milk

Whisk eggs until white, but not necessarily too foamy and definitely not stiff. Add parsley, herbs, spices, onion and milk.

Heat a small fry pan (about 20cm diameter) and coat in olive oil. Pour egg mix into the pan and cook for a few minutes, until the base appears to be cooked through.

Remove pan from stove top and put under grill, until cooked through. Let cool before removing from pan.

Estimated cost: Given that this was leftovers, I want to say zero. But in more true terms, £1.40

Musical accompaniment: Lyla Ices

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One Response to “Parsley & sumac egg white omlette”

  1. foodblogandthedog August 3, 2011 at 5:07 pm #

    I’ve never tried an egg white omelette but parsley & sumac anything is going to be gorgeous!

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