Anne McCullagh Rennie

'Inspiring, uplifting, internationally best-selling author'

 

May- Spanish Omelette  More Tips and Recipes

 

Egg whites are a great source of protein and whilst I missed egg yolks I didn't miss the pain they brought.  Here is my version of a Spanish Omelette.  I have also included an Advanced Variation that includes Sheep's Fetta  

 

Please Note: The Advanced variation is for those of you who are well established on the Pain Free Living diet and are feeling comfortable and free of pain, stiffness and swelling.  It is not recommended for those just starting the diet.  

 

Enjoy delicious, simple, nourishing meals that leave you pain-free and know that you are filling your body with goodness!

 

Suitable both for osteoarthritis and rheumatoid arthritis sufferers.

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Spanish Omelette

(regular recipe - Okay for everyone)

Serves 2 

 

1-2 tablespoons olive oil

½ diced Spanish onion

1 clove garlic

1 cup cooked diced potato, parsnip, carrot, turnip or left over cooked vegetables.

½ cup Frozen peas and corn

5 egg whites

5 tablespoons soy flour (optional substitute for egg yolk)

1 teaspoon each fresh chopped chives, parsley, oregano or your favourite herbs.

(use half quantity for dried herbs)

5 tablespoons water or soymilk

 

In a frying pan heat olive oil, add onions and sauté until transparent. Add garlic and sauté for a further one minute.  Add cooked vegetables and heat through on medium heat. Add frozen vegetables and cook through (about one minute).  Put to one side.  

In a separate bowl beat egg whites until they start to form stiff peaks.  If using soyflour, make into a thin paste with a small amount of water or soy milk. Add the rest of the liquid and herbs then fold into egg whites.   Gently combine mixture with sautéed vegetables and cook over a slow heat, gradually drawing the mixture from the sides to the middle to ensure it is cooked throughout.  When the Omelette starts to look dry on top, place under the grill and cook until it turns golden brown.   Divide omelette in two and serve with fresh green salad, sliced cucumber and rye bread.   

 

Advanced variation with Sheep’s Fetta.

(not recommended for those just starting the Pain Free Living diet)

 

After several years I have found I can tolerate both sheep’s cheese and goats’ cheese.   However, I suggest you try this addition only after you are feeling comfortable on the Pain-Free Living diet and if symptoms return, stop the Fetta immediately.

 

Mash 1-2 tablespoons of Sheep’s Fetta made with sheep’s milk and mix in with the egg whites and herbs.  Then continue cooking as above. 

 

Tip: Sheep’s cheese is high in protein and has a mild pleasant taste.  Goats’ cheese, if not eaten fresh, can taste a bit gamey.  There are now several tasty varieties of sheep’s and goats cheeses available from the supermarket and deli.   Check the labels to ensure there are no other ingredients included that could upset your arthritis. 

 

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