Ingredients:
Omelette:
- 1 tablespoon (15 ml) olive oil, divided
- 1 shallot, finely chopped
- 2 cups (470 ml) loosely packed baby spinach leaves, pre-washed
- 1 teaspoon (5 ml) capers, drained, rough chopped
- 4 egg whites, beaten
- Salt and pepper
- 2 tablespoons (30 ml) feta cheese, crumbled
- Chopped scallions, for garnish
Sun-dried Tomato Ketchup:
- 1 cup (240 ml) sun-dried tomatoes (oil packed, oil drained and reserved separately)
- 2 tablespoons (30 ml) reserved oil from the jar
- ¼ cup (60 ml) cider vinegar
- 2 tablespoons (30 ml) honey
- 1/8 teaspoon (.75 ml) cayenne
- ¼ teaspoon (1.25 ml) garlic powder
- ½ cup (120 ml) water
- 1/8 teaspoon (.75 ml) salt
Method:
For the Omelette:
Heat a bit of the olive oil in a non-stick skillet over medium heat.
Sauté the shallot 1-2 minutes, until translucent.
Add the capers and toss to warm through.
Add the spinach and toss, cooking about 20 seconds to 1 minute, until just wilted and bright green.
Transfer the spinach-caper mixture to a strainer set over a small bowl to drain while preparing the omelette.
Clean out the skillet or use a fresh non-stick pan to heat a bit more of the olive oil over low heat until the oil is beading.
Whisk the egg whites thoroughly and season with a little salt.
Add the egg whites to the pan.
Continue cooking, without disturbing, until the whites are about 80 percent firm, then return the drained spinach mixture over 1 half of the omelette and top with crumbled feta.
Neatly fold the omelette around the filling and remove it from the pan.
For the Sun-dried Tomato Ketchup:
In a food processor, combine the sun-dried tomatoes, the measure of reserved oil, cider vinegar, honey, cayenne, garlic powder, and water, season with salt and blend until very smooth.
Refrigerate or can (by your favourite method) to reserve at room temperature until needed.
To Serve:
Serve omelette warm with a bit of the sun-dried tomato ketchup on the side (reserving the remainder for any place you enjoy a bit of ketchup), and with fresh ground pepper, chopped scallions… and a Bellini!
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