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