Mediterranean Egg White Omelette
It is the flavours far more than the style of this omelette that bring forth Mediterranean-ness, as most omelettes in that part of the world are heavy, densely eggy products like frittatas and tortillas.
Here however egg whites are used to give a delicate lightness to the meal, and to avoid egg yolks, which some find bothersome for both IC and IBS. If eggs are no trouble for you than feel free to make this with about 4-5 whole eggs. As well those ICers with vulvodynia who follow a low oxalate diet should note that spinach is very high in oxalates. You can switch the spinach for red peppers or zucchini, if you like, as both are much lower in oxalates.
As with all egg dishes it is best to look for free range and/or organic eggs and products. I like to use baby spinach when I can, it’s a little more delicate to handle, but the leaves can be simply cut into one or two pieces or even left whole and scattered through the dish.
Mediterranean Egg White Omelette
1 ¼ cup egg whites
1 tbsp olive oil (not extra virgin) or a shot of Pam spray in your pan
1 cup of fresh spinach leaves shopped or ripped into pieces
a few fresh basil leaves roughly torn
3-4 tbsp crumbled feta cheese (or if you prefer, shredded mozzarella)
salt and freshly ground black pepper to taste (both optional)
In a small frying pan (anywhere around 10 inches is good) heat the oil over medium heat and add the spinach Sauté for about a minute, just to wilt the leaves. Over top of the spinach pour the egg whites all in one go.
As the egg begins to set, slowly bring the omelette in from the sides of the pan, working it on to itself and ensuring it cooks evenly.
After about two minutes add the feta cheese and basil, season at the last moment. Fold the omelette either in half (like a crescent moon) or into thirds like a business letter. Slide it straight from the pan to a big plate and let it rest a moment, as the egg while continue to cook for a little while longer.
Serves 1-2 people