Open Faced Omelette

2 standard portions

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Ingredients

• 7 large egg whites (seperated from the yolk)
• 1 large egg yolk
• 2 tbsp olive oil
• 1 small onion (chopped)
• 2 scallion (chopped)
• ½ cho cho (chopped)
• ½ yellow bell pepper (chopped)
• ½ red bell pepper (chopped)
• ½ cup okra (sliced)
• 1 cup callaloo (tightly packed(I used spinach)(dasheen bush works too))
• ¼ cup warm water
• 1 tbsp fresh thyme
• 1 tbsp chadon beni
• 1 tsp black pepper
• ½ tsp pink salt
• ½ tsp chilli powder

Method

1. Heat some olive oil in a non stick frying pan or skillet on medium heat.
2. Saute the onion and scallion until it is soft and translucent (this should take 1-2 minutes).
3. Add the cho cho, okra and bell peppers and cook for a few minutes.
4. Add the spinach (callaloo/dasheen bush) to the pan along with 1/4 cup of water.
5. Put the lid on the frying pan and allow to steam for roughly 5 minutes.
6. Meanwhile add the egg whites along with the yolk to a medium sized bowl with the thyme, chadon beni, black pepper, pink salt and chilli power and whisk to combine.
7. Let the steamed vegetables cool down slightly before adding them to the bowl with the egg mixture and proceed to whisk.
8. Add a tablespoon of olive oil to the same frying pan that you just used (on medium-low heat).
9. Carefully pour the egg mixture into the frying pan.
10. Cook the first side of the omelette until slightly golden, use an egg lifter/spatula to check that underneath is cooked.
11. Once the first side has cooked, immediately transfer the omelette to a broiler/grill and cook the top side until slightly golden.