Open Face Egg White Omelets With Roasted Vegetables

Open-Face Egg-White Omelets With Roasted Vegetables

Open-Face Egg-White Omelets With Roasted Vegetables

By Food & Wine
Serves 4

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Details
  • Servings:   4
  • Calories:   243
  • Protein:   22g
  •  
  • Fiber:   4g
  • Sugar:   7g
  • Carb Total:   14g
  •  
  • Trans Fat:   0g
  • Saturated:   5g
  • Fat Total:   11g
  •  
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 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
Instructions

Open-Face Egg-White Omelets With Roasted Vegetables serves 4 original recipe by Food & Wine.

View original preparation instructions

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