Egg White Omelette with Feta Cheese

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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

50g low fat feta cheese

SCC Egg White Omellette Ingredients

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.

SCC Egg White Feta Omelette

Fresh and Fast Feta Salad

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September? Where did you come from?! Summer is coming to an end and I think most of us like to try and drag it out for as long as possible. When we moved to Singapore 3 months ago, one of the things we knew we would miss are the seasons. They are so prominent in both the UK where we are from and Switzerland where we lived prior to here. Around about now we would be making the most of the last few days of Summer with those dark evenings slowly creeping in. This year I find myself longing to stand in the countryside under a light shower of rain with a cool breeze in my face.

In a way, having the constant heat has been a blessing for me. With arms and legs regularly on show, it’s a big kick up the backside to get me in the gym and eating healthy salads. Here is a yummy side salad, nothing needs cooking just chop everything up and throw it together. Great served with Steak, Chicken or with a jacket spud as I did for lunch today! Normally when I serve a salad, the other half smothers it in salad cream, this is one of the few salads he will eat without any dressing at all. It is so simple yet so tasty, and low on those calories too!

This recipe serves one so you can easily multiply.

You’ll be needing…

15g red onion, diced

35g low fat feta, you can use full fat if you are feeling naughty!

8 cherry tomatoes, quartered

8 medium sized fresh mint leaves, finely chopped

SCC Feta Salad Ingredients

Just throw it all together, et voila!

SCC Feta Salad

My lunch today was really tasty! Just what I wanted after my morning Zumba class.

SCC Feta Salad with Jacket