Mini egg white omelettes
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Mini egg white omelettes
A unique take on a savoury canapé to add to your repertoire, this dairy free omelette recipe makes perfect party food. A versatile recipe that can support a variety of different toppings.
SERVES:
18 mini omelettes
PREP TIME:
10 mins
COOK TIME:
10 mins
Ingredients
- 8 large pieces wakame
- 2 heaped tablespoons arame
- 6 egg whites
- Fresh black pepper
- 3 large red chillies, de-seeded
- 2 tablespoons olive oil
Method
- Cover the wakame and arame with boiling water and leave them to sit for 5 minutes before draining and drying thoroughly.
- In a food processor blend all the ingredients together until chillies, wakame and arame are finely chopped and the egg whites are bubbly.
- Heat olive oil in a non-stick pan, over a medium heat, until it is just smoking.
- Using a spoon, drop 3cm size rounds of the mixture into the oil and cook for approximately 3 minutes until they are golden underneath and easy to turn over.
- Cook for a further 3 minutes and then place them on some kitchen towel to remove excess oil.
- Serve immediately or let them cool and place into a container for later.
- Can be stored for up to two days in the fridge. Best served at room temperature rather than straight from the fridge.
Inspiration
- Great for packed lunches and light meals with salad or steamed vegetables.
- The same recipe can be used for large omelettes.
- Swap the sea vegetables for other vegetables or herbs - spinach works well and oregano would be delicious.
- Garnish with chopped fresh red chilli and/or fold a fresh baby spinach leaf around half of each omelette and secure with a cocktail stick.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Nut Free | Vegetarian
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