This was a trial run of a new attempt to make a satisfying vegetable filling for an egg-white omelet. To have it turn out so splendidly on my first try was impressive! That's how easy it was and it filled my desire to start the day with a healthy dose of vegetables. It combines healthy greens with zucchini, shallots and parsley.
If you haven't cooked with shallots previously, you are in for a treat. I was first introduced to shallots at the New Scenic Cafe where the chef cheerfully creates pureed vegetable dishes of the highest caliber to meet my needs. He usually uses shallots as an accompaniment to a main vegetable such as asparagus or zucchini and then adds some type of greens such as spinach or micro-greens. And the chef graciously tells me the ingredients he used so that I can try to replicate it myself. While I can never equal the fine taste or presentation of the purees he prepares for me, it has inspired me to try new techniques and flavors.
So what are shallots? They are often thought to be a variety of onion but they are actually a species of their own. Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. The beauty of a shallot is that they do not have the firm texture that an onion does when sauteed, so they are ideal for using in a puree. Tom and I have added shallots to our list of what to plant in the garden next year. This year, I have been purchasing shallots at the local farmers market and I see them regularly in most grocery stores.
This puree was born out of my desire to use up some of the last zucchini in the garden, as well as the kale that keeps on producing more leaves as soon as I cut them. Oh,,,,the gifts that keep on giving! I also long for vegie filled omelets like I ate BC(before cancer). My new version of them is to use egg whites for the base and then put a pureed vegetable filling in it. The addition of fresh parsley in this filling certainly added to the vibrant color and taste. And one morning I used up the second portion of this filling and added a new element of roasted winter squash cubes in the filling as well. Definitely Pzazz!
2 teaspoons coconut oil
1 Tablespoon chopped shallot
1 Tablespoon chopped green pepper
1/2 cup peeled and sliced baby zucchini
1 cup chopped kale (stems removed)
4 Tablespoons chopped fresh parsley (approximate)
Sea salt to taste
Nutrition: (for the filling only; does not include the egg white base)
Servings per recipe: 2
Serving Size: About 1/4 cup
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 21 mg
Total Carbs: 7 g
Dietary Fiber: 2 g
Protein: 2 g