A leftovers kind of lunch: Egg White Spinach Omelet with Microgreens and White Asparagus
What do you have after a cake making session? The obvious answer is a chocolate cake. The corollary answer is a successful birthday party. Perhaps the less obvious answer, only hinted through the sheer extent of this macaron making session, is a lot of egg whites. Which of course answers the question “What am I going to eat for my next meal?” Because the answer can only be, a delicious, vegetable-filled egg white omelet that is perhaps more spinach than egg, filled with carmelized onion, toasted pine nuts and fresh microgreens.
- Add 1/2 tablespoon of olive oil to a pan, with 1/2 diced onion. Cook on a medium to low heat for around 8-10 minutes until the onions become translucent or even a golden brown.
- Meanwhile, blanch a handful of Spinach in water with a teaspoon of salt until a bright green color, and then roll it up and dice the spinach and squeeze out all the liquid. Put it in the pan and stir until the spinach is a little wilted. Add toasted pine nuts.
- Then, add 3-4 egg whites (I used 1/2 a cup of egg whites) whisked with a tablespoon of almond milk and lots of salt and pepper to the pan on a low heat, and let it sit for a little while until the bottom is cooked through and the top just about cooks. Once the omelet is cooked through, scrape the bottom until it comes off and fold it in half over some freshly cut microgreens.