Earth Mama Egg White Omelettes

Ingredients

3 tsp / 15 ml

olive oil

1 cup / 250 ml

cubed butternut squash or sweet potato

1/3 cup / 75 ml

drained, canned chickpeas

2 tbsp / 30 ml

sun-dried tomato paste

1 1/3 cup / 325 ml

Naturegg Simply Egg Whites, well shaken

Pinch

each salt and pepper

1/2 cup / 125 ml

baby arugula (plus extra for garnish)

halved grape tomatos

balsamic glaze (optional)

Directions

1. Preheat oven to 400°F (200°C). Toss squash with 1 tsp (5 mL) olive oil; spread on a baking sheet. Roast for 40 minutes or until tender and golden. Toss roasted squash with chickpeas and sun-dried tomato pesto.

2. Heat 1 tsp (5 mL) oil in an 8-inch (20 cm) skillet set over medium-low heat. Use a whisk to whip egg whites with salt and pepper until very foamy and light. Pour half the egg whites into skillet. Cook, covered, for 2 to 3 minutes or until just set enough to fold.

3. Arrange half the arugula over one side of omelette; top with half the squash mixture. Fold over to enclose. Cover and cook for 1 minute. Slide onto a plate and keep warm while preparing the second omelette with remaining ingredients.

4. Garnish omelettes with additional arugula, tomatoes and balsamic glaze (if using) to serve.

Tips

1. Add a cheese such as crumbled goat cheese, fresh mozzarella or shaved Parmesan to the filling.

2. Replace sun-dried tomato pesto with regular basil pesto.