It’s a simple trick: if you whisk egg whites until they are fluffy, they expand, by a huge amount. Add a few tasty low fat ingredients and you can create a big breakfast that is healthy, filling, and very low calorie.
This recipe makes a dozen omelette pikelets with just three eggs.
Separate the yolks and whites of three eggs.
Whisk the whites with an egg beater until they are light and fluffy. An old fashioned egg beater is a fantastic tool and this is much easier than some cookbooks make it out to be! Use your older eggs (very fresh eggs are a little harder to beat), at room temperature, use a clean bowl and be careful not to get any yolk in the white. (I separate the eggs one by one into a cup, then pour the whites into a bowl. That way, if a yolk breaks I can just put that whole egg in the filling and crack another for its white.)
Blanch a bunch of spinach, or strip the green leaf from about 4 or 5 silver beet leaves and blanch by steaming briefly. In the food processor, blend them with the egg yolks and about 50 grams of low fat feta cheese, a dessertspoon of low fat cottage cheese, and a dessertspoon of wholemeal self raising flour.
Fold this mixture into the egg whites.
Drop tablespoons of the mixture into a pan with just a little olive oil, and fry on a medium flame till they are set and golden.