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.More Brunch Recipes

Jason Knibb
January 2003

Gallery

© Jim Franco

Recipe Summary

active:
35 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

One Serving 200 calories, 9.7 gm total fat, 4.7 gm saturated fat, 8 gm carb.

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