4 egg whites
1½ + ½ tablespoon thin sliced scallion (reserve ½ tablespoon for garnish)
4 rosemary basil sun-dried tomatoes, thinly sliced (reserve 1 for garnish)
½ + ½ tablespoon fresh Italian parsley, chopped (reserve ½ tablespoon for garnish)
1 tablespoon olive oil from sun dried tomatoes
Salt & pepper to taste
In a small bowl add egg whites, 1½ tablespoon thin sliced scallion, 3 thinly sliced sun-dried tomatoes(you can substitute store bought sun-dried tomatoes - however I would add 1 teaspoon fresh basil and 1/2 teaspoon dried rosemary), ½ tablespoon fresh Italian parsley, salt and pepper to taste. NOTE: You will not need much salt and pepper. Combine with a fork or whisk.
Using a non stick pan, approximately 10" warm pan over medium heat. Shake jar of sun dried tomatoes to evenly distribute the spices. Measure 1 tablespoon of olive oil and add to pan (you can decrease to 1/2 tablespoon if you need to).
Allow the olive oil to warm, but NOT get hot. Swirl it around the pan to get an even coating. Add your egg mixture to the pan. Once you start to see the top of the egg cooking, slide your spatula around the side to make sure you can release it easily.
Flip your omelet and roll it, or flop it on top of itself. Remember eggs continue to cook after you take them out of the pan. So, don't overcook it!
Garnish with the reserved scallions, tomatoes and parsley. Fresh ingredients give a great contrast of texture and look absolutely beautiful.
Recipe printed from http://TheSlowRoastedItalian.com/Copyright ©2011 The Slow Roasted Italian – All rights reserved.