Tortilla with egg whites


  • 30 ml – 100 ml of vegetable stock
  • 1 small red onion – sliced
  • 1/2 red pepper – thinly sliced
  • 2-3 cloves of garlic – crushed
  • 1 sweet potato – thinly sliced (into large matchstick shapes)
  • 1/2 tsp sea salt
  • 4 egg whites
  • freshly ground black pepper
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp turmeric
  • mixed salad leaves
  • fresh tomato – sliced
  • lemon juice


  1. Add 30 ml of stock to a small frying pan over medium heat, then add the onion & red pepper and sauté until softening.
  2. Add the garlic and sweet potato and cook until tender. Cover and simmer gently. Add more stock as required. Stir regularly. This will take about 10-15 minutes. You can use leftover pre-cooked sweet potato. in which case just add potato to the pan after cooking the garlic for a minute.
  3. Add the chilli flakes, turmeric, salt & pepper. Stir.
  4. Add the egg whites and stir & cover pan. Simmer for about 10 minutes until egg whites are cooked through. A 18cm pan took 4 large egg whites. Add more if necessary.
  5. Eat warm or leave to cool and then store in the fridge. Cut into slices for packed lunch.
  6. Serve with a salad of mixed leaves, tomato and include asparagus, sweet corn.  Choose salad items you enjoy. Think of the rainbow in terms of colour.