This omelet is yolk-free on purpose: egg yolks are too hot and oily for fiery pitta. Egg whites are a pure, clean protein source, an important component in keeping pitta's vital pathways clear and in check. This simple dish truly satisfies. Try it served with a side of cool coconut oil-buttered bread or barely-sweet oatmeal.
- 4 egg whites
- 1 T water
- Pinch salt
- 1/4 tsp ground dry turmeric
- 1 tsp coconut oil, unsalted butter, or ghee
- 1/4 C chopped broccoli florets
- 1/4 C chopped kale, collards, or dandelion greens
- 2 oz sliced or crumbled feta cheese, optional
- 1/4 teaspoon dried dill
- In a small bowl, beat the egg whites until frothy. Whisk in the water, salt, and turmeric. Set aside. Chop the broccoli and kale into rough 1/2" pieces. Crumble the feta cheese. Mix the broccoli, kale and feta together in a small bowl and set aside.
- Place a medium-sized skillet over medium-high heat. Melt the coconut oil, butter, or ghee, give the egg white mixture another quick whisk and add into the pan. Allow theh eggs to cook for about 30 seconds.
- On exactly one half of the egg mixture, place an even layer of the broccoli, kale and then cheese. Cook for about two minutes, or until the edges of the eggs are set. Fold the omelet in half. Use a spatula to lift the omelet out of the pan and onto a plate. Garnish with dill.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014