![]() ![]() Cook for a minute or two more over medium-high heat. Cook for a minute or two like this to infuse some of the flavor into the oil. Put the olive oil in a non-stick pan on the stove over medium-high heat for a minute or two to heat it up. Whip them up with a whisk until they’re light and frothy.įresh Herb Egg White Omelet: Cook the omelet Put the egg whites in a medium-sized bowl. Set the yolks aside in the fridge and use within a day. You want to wind up with about 1 1/2 Tbls. ![]() They’re not going to cook for long, so you don’t want giant pieces of them.Ĭhop up the sage and thyme or whichever green herbs you like. Like I said, this recipe is all chopping. Serves 1 hungry person, or 2 people who just want a nibble Fresh Herb Egg White Omelet: Prep your ingredients fresh sage and thyme, chopped (or other combination of green herbs you like)Ĥ-5 oil cured, pitted black olives, chopped The olives and cheese have plenty already.įresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoesġ 1/2 Tbls. Don’t add any until the end, and even then, sprinkle lightly. The olives were black, oil-cured olives tossed in an herbes de Provence mixture. (If you use that kind, just squeeze the excess oil off them, or omit the oil in the frying pan.) (Again, kind of like feta.) It’s fabulous grated onto hot pasta with a little garlic butter.įor the sun-dried tomatoes, I used the kind that weren’t packed in oil. In terms of consistency, it’s fairly firm, but tender and crumbly. It’s a little bit sweet and kind of milky tasting. Ricotta salata is a rindless sheep’s milk cheese. It was the perfect salty, creamy, tangy mixture to balance the fresh herbs. I used a mix of grated ricotta salata and fresh goat cheese. Fresh Herb Egg White Omelet: A note on ingredients As with most omelets, this recipe is all chopping and very little actual cooking. I finished it with a little grated ricotta salata, goat cheese, and freshly cracked black pepper. Then I tossed in a handful of chopped green onion, sage, and thyme. They’re such a great way to use up odds and ends from the fridge.įor this omelet, I quickly sauteed chopped sun-dried tomatoes and oil-cured black olives to infuse their flavor into a little olive oil. This would also be really yummy made with whole eggs. I whipped them together quickly with a handful of stuff I had in the fridge, and…voila! A super light omelet that was packed with flavor. ![]() (Stay tuned to find out what happened to the yolks sometime later this week…) I was starving when this happened. So recently, I found myself with a bunch of spare egg whites. *This post contains Amazon affiliate links.* ![]()
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