Bean and cheese stuffed egg whites
Ingredients (serves 1)
  • 2 egg whites
  • 50 g of cooked white beans
  • ½ spring onion
  • 1 tablespoon of cream cheese or cottage cheese (lac-tose-free in case of intolerance)
  • Fresh basil
  • Extra virgin olive oil
  • 1. Mash the beans with a fork and mix with the cream cheese and a drizzle of olive oil.
  • 2. Finely chop the onion and basil leaves and mix with the bean paste.
  • 3. Whisk the egg whites and cook them in a frying pan. Cook them covering the entire surface of the pan as with a crepe.
  • 4. Remove from the heat, spread the mixture, and wrap the omelette into a roll.
  • 5. Cut into portions, garnish with a few basil leaves, and serve.



The recipe can be prepared using other vegetables or pulses.