It’s been a busy couple of weeks in our household with my in laws to be visiting from England. It’s been nice to actually spend some time making memories with them rather than just the quick catch ups when you just spend a couple of days together every few months. We’ve had a lovely time showing them the sights of Singapore and eating out in some yummy restaurants, what a treat! Although it hasn’t given me much time in the kitchen lately. With them now safely home and the other half back in the office, it’s time for me to get the apartment back in order and get into the kitchen. Here’s what I had for lunch today…
Yet another healthy post from me but lets just make one thing clear – we aren’t sacrificing on taste here. I’m the kind of person who’d rather spend an extra 20 minutes in the gym than eat some low fat, low cal cardboard. I have always associated egg white omelette with healthy tasteless rubbish but the low fat feta in this one teamed with the olives and mushrooms makes it very tasty indeed. Even the other half likes it! Next you’ll just need to figure out what to use those left over egg yolks for! This recipe makes an omelette to serve one.
What you’ll need:
3 Egg whites, Seasoned with salt and pepper
25g Red onion, finely sliced
1 Black olives, sliced
2 Mushrooms, sliced
Coat a small frying pan with a little cooking spray or just enough olive oil to cover the pan in a thin layer. Cook the mushrooms and onions on a medium to low heat for 5 minutes, stirring occasionally. Now add the feta and olives, followed by the egg whites. Swirl them around until they coat the bottom of the pan and cook until the eggs are no longer translucent. Turn over halfway if you need to. Serve with your favorite side salad.