Earth Mama Egg White Omelettes

Whipping the egg whites gives this colourful, harvest inspired omelette a beautiful fluffy texture.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3 tsp / 15 ml	olive oil
1 cup / 250 ml	cubed butternut squash or sweet potato
1/3 cup / 75 ml	drained, canned chickpeas
2 tbsp / 30 ml	sun-dried tomato paste
1 1/3 cup / 325 ml	Naturegg Simply Egg Whites, well shaken
Pinch	each salt and pepper
1/2 cup / 125 ml	baby arugula (plus extra for garnish)
	halved grape tomatos
	balsamic glaze (optional)

Preheat oven to 400°F (200°C). Toss squash with 1 tsp (5 mL) olive oil; spread on a baking sheet. Roast for 40 minutes or until tender and golden. Toss roasted squash with chickpeas and sun-dried tomato pesto.
Heat 1 tsp (5 mL) oil in an 8-inch (20 cm) skillet set over medium-low heat. Use a whisk to whip egg whites with salt and pepper until very foamy and light. Pour half the egg whites into skillet. Cook, covered, for 2 to 3 minutes or until just set enough to fold.
Arrange half the arugula over one side of omelette; top with half the squash mixture. Fold over to enclose. Cover and cook for 1 minute. Slide onto a plate and keep warm while preparing the second omelette with remaining ingredients.
Garnish omelettes with additional arugula, tomatoes and balsamic glaze (if using) to serve.

Add a cheese such as crumbled goat cheese, fresh mozzarella or shaved Parmesan to the filling.
Replace sun-dried tomato pesto with regular basil pesto.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

Learn More

Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.