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

Carrot and Coriander Soup

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Carrot and Coriander Soup

 

Brrrrr it’s cold outside!! When it’s like this, a comforting soup really hits the spot and this is my favorite by a long shot which is actually slightly irritating because if I have it in a restaurant or bought from a store it is never good enough! My Dad used to make this one and I haven’t adapted it in anyway whatsoever as it is delicious as it is.

 

Serves 6

SCC Carrot and Coriander Soup Ingrediants

450g carrots cut into chunks

15ml olive oil

40g butter

1 onion, chopped

1 celery stick, sliced, plus 2 to 3 pale leafy celery tops

2 small potatoes, chopped

1 litre chicken or vegetable stock

3 tsp ground coriander

1 tbsp fresh coriander, chopped

200ml milk

salt and fresh ground black pepper

 

Heat the oil and 25g of the butter in a heavy based saucepan and fry the onion over a low heat until it is softened, but not browned. Now add the sliced celery stick and potatoes to the pan, cook for a few minutes before adding the carrots. Fry over a low heat stirring frequently for 3-4 minutes and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake or stir the pan occasionally so the vegetables don’t stick to the base. Now add the stock, bring to the boil and then partially cover and simmer for a further 8-10 minutes, until the carrots and potatoes are tender. Set aside 6-8 tiny celery leaves for garnish and finely chop the celery tops. Melt the remaining butter in a small saucepan and fry the ground coriander, stirring constantly, for 1 minute. Reduce the heat, add the celery tops and fresh coriander and fry for about 1 minute. Set aside. Process the soup in a blender or food processor. Stir in the milk, coriander mixture and season. Heat gently, taste and adjust the seasoning. Serve garnished with the fresh celery leaves and you have a tasty winter warmer!

 

SCC Carrot and Coriander Soup Bowl