- Saturated Fat.11 g
- Fat.21 g
- Cholesterol.65 mg
- Carbohydrates.10 g
- Fibre.1 g
- Sugars.5 g
- Protein.26 g
- Sodium.940 mg
- Potassium*.400 mg
|2 tbsp / 30 ml||butter|
|500 g / 1 carton||Naturegg Simply Egg Whites, well shaken, divided|
|Freshly ground black pepper (to taste)|
|3 tbsp / 45 ml||mayonnaise|
|1 tbsp / 15 ml||Dijon mustard|
|1||clove garlic, minced|
|1 tsp / 5 ml||finely chopped fresh sage|
|1 cup / 250 ml||grated aged, white Cheddar cheese|
|1 cup / 250 ml||lightly packed baby arugula (plus extra for serving)|
|1||small firm but ripe pear, thinly sliced|
|4 slice||prosciutto, roughly torn|
Preheat oven to 325°F/160°C.
Heat 1/2 tbsp/7 ml butter in an 8-inch/20 cm nonstick skillet set over medium heat.
Pour 1/2 cup/125 ml egg whites into a bowl; season with pepper to taste. Whisk for 15 to 20 seconds or until very foamy and light, pour into skillet, tilting to cover the bottom evenly. Cover and cook for 1 1/2 to 2 minutes or until just set. Slide onto a plate. Repeat to make 4 omelettes in total.
Meanwhile, blend mayonnaise with mustard, garlic and sage until well combined. Mix in grated cheese.
Spread 1/4 of this mixture onto one side of an omelette. Layer one quarter each arugula, pear slices, prosciutto over cheese mixture. Fold to enclose and place on a parchment paper-lined baking sheet. Repeat with remaining omelettes and filling ingredients.
Transfer omelettes to the oven for 8 to 10 minutes or until cheese mixture is oozy and omelettes are warmed through. Garnish with additional arugula (if desired).
Replace the Cheddar with another favourite melting cheese such as shredded Manchego, Gruyere or Provolone cheese.
The egg white omelettes can be stacked on the same plate.
To make ahead, cover baking sheet with plastic wrap and refrigerate for up to 1 day. Remove wrap and bake for 15 to 20 minutes or until cheese is oozy and omelettes are warmed through.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More