Brussel sprouts. You either love them or you hate them. They remind me of being part of the Christmas dinner as a child, and looking back now, I am not too sure why they were there?! They always came in huge packs and you always had to put a few on your plate – and they were always the one aspect of Christmas dinner that remained on its own serving plate for leftovers! Needless to say, they were not something that any of my family readily enjoyed, but, year after year, they showed up at the table! Instead of boiling them whole, I find panfrying shavings makes these vegetables entirely different and incredibly tasty!
Macros per portion (based on 2 servings): 184kcal; 26p, 18c, 0f
- 350g brussel sprouts, roughly chopped
- 200g plum/cherry tomatoes
- handful of fresh cilantro
- pinch of black pepper
- 8 egg whites
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Heat a large non-stick pan over a medium heat.
- Add in the brussel sprouts and saute for approximately 10 minutes, stirring frequently to ensure all of them soften.
- Roughly chop the tomatoes and add to the brussel sprouts, enabling the liquid from the tomatoes to help soften the brussel sprouts further. Cook for a further 2 – 3 minutes.
- Add in the cilantro, black pepper, cumin, chili powder and egg whites. Cook until the omlette is cooked underneath (you will be able to tell when the edges become crispy and start to come away from the pan).
- Transfer the omlette to the oven and turn on the broil setting. Cook for about 3 minutes – until the top of the omlette is slightly golden and the omlette is cooked all the way through.
- Enjoy hot, but equally as good reheated. I ate mine with sardines, but would also be delicious with chestnuts, salsa and crusty bread.