Egg white omelette with vegetables, pine nuts and ricotta cheese

This is just one of those simple recipes that can be played around with and modified to include whatever foods you are fancying at the time. I made this quick meal when I had just got back from the gym and had some egg whites left from baking earlier that day. I thought it would be healthier to make an egg white omelette! However, I did fail on the 'healthy' side of this meal with adding ricotta cheese!



Serves 1 hungry person!

Ingredients

Olive oil
3 mushrooms, sliced
1/4 courgette, sliced
7 cherry tomatoes, sliced
1 small red chilli, deeseeded and finely sliced
2 egg whites
A knob of butter
A generous handful of pine nuts
1 dessert spoonful of ricotta cheese
Salt and Pepper
A sprinkling of thyme

First start by heating up a non-stick frying pan with a little olive oil. Chuck in the sliced mushrooms and courgettes and fry for a couple of minutes until starting to brown. Add the sliced cherry tomatoes and the finely sliced chilli and stir together for a few more minutes. Once cooked, dish up onto a plate.



Then in the same pan, keep the heat on low and add a knob of butter. Once the butter has melted, add the egg mixture (either the egg whites or 2 normal eggs) With a flat edged wooden spoon, go around the outside of the mixture to ease it away from the edge of the pan. I tend to move the pan as well to allow the egg mixture to go over to the sides and cook quicker.



Once the omelette looks cooked enough, add the vegetables back to the pan on top of one side of the omelette. Then add any other toppings you would like! I added pine nuts and some ricotta cheese, as I thought the ricotta would be a nice cooling element against the chilli.



Season and finish with a sprinkling of herbs (I chose thyme as think it goes nicely with everything at the moment!)