I once again try to go unnoticed in the law library as I put up this post, feeling slightly guilty that I'm using my study time to do that. The good news is that I will finally get my internet up and running this Friday so there should be no more long pauses between my posts. I have to admit that the month or so that I've been without internet access at home (I still get my emails through to my phone and stuff so I haven't been totally cut off from the world) I have been incredibly productive with my studies. I literally have been so bored that there's nothing else to do apart studying. But in all honesty, I'm happy my time without internet is coming to an end.
In the meantime I have prepared a handful of dishes that I'm dying to share with you. I always feel that during weekends (or when I have mornings off) I have a nice reason to treat myself to a lovely breakfast instead of just making something quickly and eating it even faster. One of the things that I've wanted to try for quite some time was an egg white omelette. I'm a huge fan of omelettes for breakfast and to me they are something that one should eat slowly, savouring every bite. But as I'm usually in quite a hurry in the mornings, the idea of chopping things up is out of the question. As I had a Friday off a week or so ago I finally got around making the omelette.
What I really love about this omelette is that it kept me full until lunchtime and I did not get any cravings. In addition, it is simple and relatively quick to make and can be adjusted to any tastes. Have it whatever cheese, veggies or meat you want and you are guaranteed a warm satisfying breakfast. I was tiny bit afraid of just using egg whites, mainly because I thought it would end up as a runny and soggy egg mass, but to my pleasant surprise everything looked very presentable (hence the reason it's going up here). So if you're looking for a tasty and filling breakfast and want to try out something new, give this one a go. Feel free to change the ingredients, load it up with different vegetables or serve with some crusty bread instead of the salad. But I can promise you that even if you don't change anything, this one is still a treat.
Ingredients
(Serves 1)
- 100g egg whites
- 1 tbsp olive oil
- 5 sundried tomatoes, chopped
- 50g Feta, crumbled
- Handful of basil, chopped and
some to serve
- Handful of mixed salad leaves
- Black pepper, to serve
Directions
First chop up the tomatoes and basil,
crumble the Feta and mix all together. Heat the oil in the pan and add the egg
whites. When they start turning opaque add the mix on top of. Once it is almost
done, roll the omelette and fry it on each side for another minute or so until cooked thoroughly. Serve immediately with a handful of mixed salad leaves and some freshly ground black pepper.
