Egg white omelette with pea couscous

Savory muffins! We love them; they are kids friendly easy to pack for school or work and the greatest finger foods for our little ones. We can cook them so fast and easy and store them for weeks. But above all, we can make them a healthy snack for our beloved ones.

Today we feature Egg white omelet with pea couscous Muffins! With simple ingredients that are found in every home, you can prepare this Egg white omelet with pea couscous in no time! Grab your Martino Peas couscous, parmesan cheese, and eggs and get ready for an easy and tasty kitchen experience!

Here is how to prepare the Egg white omelet with pea couscous

Recipe by Sara Bonaccorsi

 

Ingredients

  • 100 grams of Martino Pea’s couscous
  • 100 ml of Water
  • 1 teaspoon of salt
  • 1 tablespoon of
  • Extra virgin olive oil
  • 20 grams of onion cream
  • 4 egg whites
  • 30 grams of Parmesan cheese
  • Salt and Pepper To Taste as needed

Directions:

Rehydrate the Pea’s couscous

In a medium, heavy-bottomed saucepan over medium heat, pour 100 ml of water, add a pinch of salt and one tablespoon of Extra Virgin Olive Oil. Bring it to a simmer.

Turn off the heat and pour evenly 100 grams Martino Pea’s couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork to avoid any lumps from forming and to obtain the perfect texture.

Add the onion cream and season the couscous for a few minutes over high heat. Let it cool completely.

Prepare the egg whites
In a mixing bowl separate the egg whites from the yolk. Don’t forget the eggs must be at room temperature. Mount them with a hand or electric whisk. Add 30 grams of Parmesan cheese and mix well.

When ready add the fluffy couscous to the egg whites and mix everything together.

Prepare the savory muffins:
You will need around 4 parchment paper muffin cups or cupcake liners. These cups are perfect, you do not need to grease them and they will save you from cleaning!

With the help of a spoon pour the couscous and egg white mixture in the cups.

Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes at 180 degrees.

Make sure to serve them warm. 

Storage:

If are preparing the muffins in batches to have for weeks to come here is the best way to store them so that they maintain their taste and texture.

Let your muffins cool completely on a wire rack.

Before storing your muffins, it is important to allow them to properly cool. Allow your savory muffins to cool in the muffin tray for around 5-7 minutes. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.

Once on the cooling rack, the muffins should be left to cool completely before storing them. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.

Decide on how long and where you want to store your muffins

One more way tostore savory muffins is to freeze them, and if properly frozen they will be good for around 2-3 months. To ensure the best quality, individually wrap the muffins in cling film or foil and then transfer to zip lock bags or freezer containers.

By the end of vacations or each holiday season when we get our families ready to get back to work and school we might need to prepare some quick, easy and healthy snacks that we can take away! The Egg white omelet with pea couscous Muffins is ideal for this occasion. You can cook them in no time and either enjoys them warm as an afternoon snack or store them for weeks to add them to the family lunch packs! If you are looking for more finger food recipes you can store make sure to subscribe to Martino’s Newsletter to receive them directly in your inbox.

You can add all sorts of chopped vegetables to this recipe. We encourage you to add whatever is the season’s vegetable or whatever you have in your fridge. Store the muffins according to our directions and don’t forget to leave us a comment to tell us about your favorite vegetable to add to this Egg white omelet with pea couscous muffins.