Open-Face Egg-White Omelets with Roasted Vegetables
- ACTIVE: 35 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 4
Because of the film festival and holiday resolutions, January is peak season for egg-white omelets at Sundance. Although there are a large proportion of Hollywood guests who choose their own fillings, this cheesy vegetarian version is extremely popular.
- Kosher salt
- 4 small leeks, white part only, quartered lengthwise
- 1 fennel bulb—halved, cored and cut into eighths
- 1 tablespoon extra-virgin olive oil
- 2 large plum tomatoes, quartered
- 16 large egg whites
- Freshly ground pepper
- 4 ounces soft fresh goat cheese
- 4 basil sprigs, for garnish
- Preheat the oven to 475°. Bring a medium pot of water to a boil with 2 tablespoons of salt. Add the leeks and fennel and blanch for 2 minutes; drain and pat dry. Transfer the vegetables to a baking sheet and drizzle with 2 teaspoons of the olive oil. Roast in the upper third of the oven for about 15 minutes, or until browned. Add the tomatoes and roast for about 3 minutes, or until softened.
- In a large bowl, whisk the egg whites with salt and pepper. Lightly rub an 8-inch nonstick ovenproof skillet with some of the remaining 1teaspoon of oil and set it over moderate heat. Add one-fourth of the beaten egg whites, spreading them around the pan, and cook until just barely set, about 3 minutes. Top the omelet with one-fourth of the roasted vegetables and crumble one-fourth of the goat cheese on top. Bake for about 2 minutes, or until the whites are just firm. Slide the omelet onto a plate and repeat with the remaining egg whites, roasted vegetables and goat cheese. Garnish the omelets with the basil sprigs and serve.
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