This recipe is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6, Vitamin B12, Pantothenic Acid, Iron, Magnesium, Phosphorus and Copper, and a very good source of Protein, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Potassium, Manganese and Selenium.
Serves 1
4 eggs, whites, organic
10 g marmite, (Vitamin B12 supplement)
150 g mushrooms, organic, (sliced)
60 ml water
1 pepper, fresh, red, organic, (chopped)
1 onion, spring, (sliced)
50 g spinach, organic
1 tomato, large, organic, (sliced)
25 g rocket, organic
1/2 tsp. pepper, black, organic
1/2 tsp oregano, dried, organic
Turn on the grill and set the temperature to 200 degrees celsius.
In a small bowl, separate 4 eggs to obtain the egg white whilst setting aside the yolks in another separate small bowl. Add the marmite to the small bowl containing the egg white and whisk together with a small metal sauce whisk until well combined. Set aside.
Cook the mushrooms in 60 ml of water in your favourite 20 cm ceramic pan on a high heat (heat setting 9). After several minutes of cooking the mushrooms, add the pepper and spring onions to the pan and heat for a couple of minutes. Add the spinach to the pan and allow the leaves to wilt slightly before adding the emulsified marmite and egg white mixture. Apply slices of tomato upon the top of the egg white mixture and allow to cook for a further couple of minutes until the egg white has noticeably become opaque in colour.
Place the pan under the grill and leave to cook until bubbling and a light brown colouring has developed upon the surface. Remove from the grill and serve on a bed of rocket leaves and topped with a sprinkling of oregano.
Serve immediately.
Amended source:
Egg White Omelette | The Healthy Chef
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