Egg White Polka Dot Roll
In spite of my love of cooking, 'uncooking', and baking, I can't say that I've attempted many authentically Annapatat dishes. This one is all me and, really, was the by-product of a time when I was regularly practicing homemade creme anglaise. Usually I freeze left-over egg whites but since I was into eggy breakfasts back then it was sometimes useful as a quick and filling morning meal.
The tomato was a natural addition as I was also mad on caramelizing my sweet home-grown baby tomatoes. My little plant was doing very well that summer. I didn't want to risk stirring anything through the whipped egg white for fear it would collapse so on the bottom of the pan it had to stay. As for the filling - well...that was a case of 'whats in the fridge'. Labneh (cheese spread made by straining greek yoghurt), and silverbeet (collard greens) because that was what was growing in my garden that summer (and every summer...and even winter), and more than likely I had some leftover thawed spinach seeking a purpose.
So how to make this little masterpiece?
I can't exactly remember but it was probably something like...
Egg White Polka Dot Roll Recipe
- handful of cherry tomatoes, halved
- 1 tbs balsamic vinegar
- 1 clove garlic, finely chopped
- 2-3 egg whites, whipped to soft peak stage
- salt to taste
- 2 pinches of coconut sugar
- labneh, to taste (or cottage cheese or cream cheese)
- cooked/steamed silverbeet sliced into smallish pieces and dried completely. You don't want a soggy omelette. Amount to own liking. Probably 1-2 big leaves would do.
- First off, put the tomatoes in a medium hot pan with some coconut oil, sugar, garlic and salt and let it cook until halfway caramelized. Stir it every now and then. What you want is for some of the juice of the tomato to escape and mix with the oil, salt and sugar as this is going to help form that pretty crust on the bottom of the omelette.
- Whip the egg white until soft peaks form, adding a pinch of salt at the loose big bubbly stage (this is the first stage of egg white whippery). The next stage is the soft peaks stage. This is where you can stop whipping. The bubbles get smaller, the mix gets whiter, and when you pull the whisk away from the mix the little peak ends flip over. Pour the beaten egg whites into the pan over the top of the tomatoes, pop the lid on the pan and let it sit for a few minutes (probably 3-5) until you suspect it is cooked (sorry but this recipe assumes you have a good general knowledge of cooking).
- Slide the the omelette onto a plate, layer with spinach and labneh and really just whatever your heart desires. Maybe you like a bit of prosciutto in there or some salami. Best to go for the better quality meat product i.e. go to a local, trusted butcher or a delicatessen.
Check for additives and sugar content. Anything over 5g sugar/100g meat is too much. But in general processed red meats are not the healthiest food options, often containing something called sodium nitrite. You don't want too much of this in your body. And of course there is monosodium glutamate, an additive that has gotten a bit of flack over the years and the evidence is showing more and more that the bad rap is more than deserved.
Once you've got everything on there, start to roll it up, or if you aren't feeling very confident just flip it over like a half-moon shape. Hopefully the bottom has picked up that tasty garlicky flavour and the beautiful caramelized colour. If it looks like crap, so what? Just eat it, don't tag it on Facebook and especially don't tell anyone it's my recipe!