Wednesday, 6 November 2013

Omelette Two Ways (Sweet or Savoury Snack?)

Who likes omelette? Almost everyone I know anyway!

When on a plane, you are bound to be asked this one question on your way: "Sweet or savoury snack?". Usually I'd say savoury, but other times, I'm craaaving something sweet! So I came to the conclusion after making one sweet and one savoury omelette, that I would just combine the two in a post, because after all - it depends on what mood you're in when making it!

You can use some leftover cooked vegetables in addition to the asparagus omelette, or serve it with some smoked salmon or ham on the side. With the sweet, nutty omelette, you can use all sorts of nuts, I just wanted to see what it came out like when using almond flour!

Now, this recipe originally used asparagus AND smoked salmon, but I didn't have the latter and so I decided to opt it out and add a little bit of leftover mozzarella instead! You can use feta too if you want!

Fluffy Asparagus Omelette
(Serves 1, about 300 calories)

2 eggs, separated
10g wholemeal breadcrumbs
25g mozzarella, feta (crumbled) or smoked salmon (cut into strips)
1 tbsp fresh chives (I used dry)
75g/5 tips asparagus (you can use less!), chopped
1/2 tsp olive oil
Salt and black pepper
Salad to serve (optional)

- In one bowl, combine the egg yolks, breadcrumbs, cheese/salmon,chives, asparagus, salt and pepper.

- In another, whisk the egg whites until they start forming soft peaks. Heat some oil in a small (preferably non-stick) frying pan on medium high heat, also set your grill to high.

- Fold the asparagus mix in with the egg white and tip into the pan when it's hot, and fry for about 5 minutes until it's golden underneath, and it's more or less cooked through. Finish it off under the grill for a minute or two and serve up!

I wanted to make this omelette with nuts and raisins, but decided to use almond flour so the flavour would really get into the mixture and shine through - and it did! So much that it almost tasted of marzipan, hah! You can use roughly chopped nuts instead though, but I quite enjoyed this somewhat unusual flavoured omelette!

(Serves 1, about 300 calories)

1 egg plus 1 egg white
A splash of almond milk (or water/soy milk/skimmed milk)
A pinch of salt
20g raisins
10g almond flour (about 1 tbsp, can use 4 chopped almonds instead)
1/2 tbsp mild honey
Small knob of butter for frying

- Mix all the ingredients together, and let it sit for a couple of minutes.

- In the meantime, heat up a non-stick frying pan on medium-high heat, once hot, add the butter, swirl it around and pour in the batter. Fry for a couple of minutes on each side until cooked, et voilâ! It's ready to serve!

I thought this was sweet enough as it was, so I didn't use any syrup over it. It was still delicious, and way better than the early-morning photo suggested - I promise.
You can of course adapt and tweak this recipe in whichever way you like, and remember - you can use the leftover eggyolk to make custard or thicken soups, broths or sauces, handy!

Original sources:
Delicious Low-Fat Recipes, p.56

- Jules

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