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
Method
- 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.
