This was a good use of 1.5 cups leftover roasted brussel sprouts (http://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this). Roughly chop the roasted brussel sprouts, then saute them on medium heat for a minute in a little olive oil in a large nonstick pan. Reduce heat to low-medium, then add egg whites from 5 eggs, lightly mixed, pouring evenly over the brussel sprout mixture. Allow egg whites to set, maneuvering the pan so that the liquid spreads evenly (you may want to drizzle a little olive oil around the outer edge of the egg so it won’t stick to the pan). When the egg mixture has set, gently fold the omelette in half, allowing to brown and crisp (1-2 mins on medium heat). Turn over and brown the second side (1 min). Separately, toast sliced crusty bread (we like Whole Foods’ pain de campagne). Lightly butter one side of the toast. Cut the folded omelette into three wide pieces (two rounded triangles and a rectangle). Place one of the triangle omelette pieces on top of the toast (buttered side) and serve. (Apr. 2019)
Cooking Adventures 