Experimental Wednesdays: Egg White and Roasted Vegetable Omelette

Roast your choice of vegetables on a tray, which has been lined with baking paper and sprayed lightly with oil spray. I chose portions of eggplant, zucchini, mushrooms and capsicum and roasted them at 180 Celsius for approximately 30 minutes. Separate 4 eggs and whisk the whites until the elasticness is broken and they are slightly frothy. You can store the yolks to make custard (example) in zip lock freezer bags in the freezer until required. IMG_3608Spray a non stick fry pan with spray oil and soften half a finely chopped onion. Add the roasted vegetables, some dried Thyme, a generous sprinkling of garlic powder, and salt and pepper, stirring with each addition. Pour over the egg whites and allow to cook until opaque. If the omelette is too thick, and some of the egg white remains transparent, you may need to turn off the heat and cover it with a saucepan lid for one minute, until it cooks through by steaming. Fold the omelette in half and serve with extra salt and pepper to your liking.

This is one of my 5 2 Diet recipes, as it contains around 130 calories but fills me until dinner time. It is delicious.