Time: 15 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~
1 large white potato (a)
1 tbsp canola oil (b)
3 cm or 7 g celery (c)
25 g dark green tips of leek (d)
1 pinch citric acid
1 pinch salt
(a) Use white brushed, coliban, sebago or kennebec potatoes, or other large white potatoes with white flesh. Check the colour before buying brushed potatoes because they can come in yellow.
(b) Use canola oil that has no antioxidants (no 310-312, 319-321)
(c) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(d) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
- Thickly (double) peel the potato and then slice thinly
- Rinse the dark green tips of leek and celery and chop finely
- Heat the canola oil in a large frying pan on high heat
- Fry the thinly sliced potato until all the potato has started to go transparent and some is lightly browned
- Add the green tips of leek, celery, salt and citric acid to the potato and cook until the celery begins to go soft
- While the potato is cooking, separate the eggs into whites and yolks
- Beat the egg whites until light and fluffy and then gently fold in the egg yolks
- Pour the egg mixture over the potato and spread evenly
- After a couple of minutes, flip the omlette
- When the egg is cooked through, remove from the pan and serve immediately
Usually the omlette falls apart in the flipping stage, probably because my frying pan is much larger than my egg flip, but even if it does, it will taste good.
This is my go-to meal when I’m short on time or resources, or cooking at someone else’s house. I’m actually surprised it’s taken me this long to get it up on the blog, but I guess I must have been more organised in the last few months! It’s good because the ingredients are things I almost always have in the house (especially now I grow my own leeks) and most of my family and friends have them too. If not, eggs and a potato are very easy to pick up at the shop. If citric acid and celery are not on hand, they can easily be omitted; likewise, if fresh chives are on hand, they make a nice addition. So the ingredients are readily available, it’s fast to cook and it’s filling – can’t ask for much more in terms of convenience! I most often have this for lunch on a Saturday morning when I’ve run out of food before doing the weekly shop, or as a light dinner if I’ve flown in late to visit my family and they haven’t had a chance to get to the butcher and buy some fresh meat for me.
I actually made this particular omlette a couple of weeks ago as I had a choir concert on in the evening and I wanted to bring a light dinner with me that wouldn’t require refrigeration for the day. I only managed one bite before the concert as everything was a bit hectic, but it was very welcome immediately afterwards. Because of the eggs, the omlette should be eaten the day it is cooked rather than as leftovers. Cooked eggs build up in amines if left for a day or longer.
This week I need to use up lots of eggs as one of my friends has given me some of her chooks’ eggs and I’m going away soon. I actually made quiche last week, so it might be too soon for another quiche, but perhaps some salads… Last time I tried to make an egg salad I decided to boil all the eggs at once and then freeze the last. I discovered that hard boiled egg whites do NOT freeze well. While the yolk maintains it’s original consistency, defrosted egg white turns rubbery and is quite unpleasant – an experiment that doesn’t need to be repeated. The quiche recipe won’t be appearing here any time soon either as I am liberalising some salicylates back into my diet and so the quiche was filled with high and moderate salicylate vegetables like jap pumpkin, zucchini, carrot and sweet potato (low FODMAP at 1/2 cup or 70 g, The Monash University Low FODMAP App 2018). It was delicious though, and I don’t seem to have reacted!