Open veggie egg white omelette
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Creamy ricotta combined with hearty roast veggies delivers an egg white omelette full of flavour and texture. Roast a fresh batch of veggies, or use leftovers you already have in the fridge - the choice is yours.
Ingredients
Butternut pumpkin
100 g, peeled, cut into 1 ½ cm pieces
Potato(es)
100 g, cut into 1 ½ cm pieces
Zucchini
1 medium, cut into 2cm pieces
Green capsicum
1 medium, cut into 2cm pieces
Tomato(es)
1 medium, cut into 1 ½ cm pieces
Brown onion
½ medium, finely chopped
Fresh rosemary
2 tsp, leaves, chopped
Egg white
6 large, lightly beaten
Reduced-fat ricotta cheese
1 tbs, smooth variety
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper.
2
Place pumpkin, potato, zucchini, capsicum, tomato, onion and rosemary onto prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes, turning halfway through, or until vegetables are tender and lightly browned. Set aside.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour in egg whites, swirling to cover base of pan. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run underneath. Cook until omelette is just set.
4
Spoon roasted vegetable mixture evenly over omelette, then dollop small teaspoons of ricotta on top. Cover pan with lid or foil and cook for a further 2 minutes, or until topping is heated through. Cut into quarters to serve.
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