Rolled Egg White and Turkey Omelet with Cottage Cheese Cream, Roasted Broccoli and Warm Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the broccoli on a tray and toss it with 10 ml olive oil (2 tsp), half of the oregano, a pinch of salt, and pepper. Roast for 18-20 minutes at 220°C / 425°F, stirring halfway through, until tender and browned at the edges.

2. 2

   While the broccoli roasts, heat 10 ml olive oil (2 tsp) in a skillet over medium heat. Add the onion and 1 minced garlic clove; cook for 3-4 minutes until softened. Add the ground turkey breast, half of the sweet paprika, a pinch of salt, and pepper. Cook for 6-8 minutes, breaking up the meat, until the turkey is fully cooked and no pink remains. Remove from the heat.

3. 3

   In a bowl, mix the cottage cheese with 40 g Greek yogurt (about 2 1/2 tbsp), parsley, lemon juice, and a pinch of salt and pepper. Add the cooked turkey and stir to make a creamy but firm filling.

4. 4

   Make the warm sauce: place the roasted red pepper, the remaining garlic clove, Dijon mustard, 40 g Greek yogurt (about 2 1/2 tbsp), the rest of the sweet paprika, 5 ml olive oil (1 tsp), and 2-3 tablespoons of water in a blender or blending cup. Blend until smooth. Transfer to a small saucepan and warm over low heat for 2-3 minutes without boiling.

5. 5

   For the omelet, whisk the egg whites with the whole egg, Parmesan, and a pinch of salt and pepper. Heat a large nonstick skillet, oven-safe if possible, over medium heat with the remaining oil. Pour in the egg mixture and cook for 2-3 minutes until the base is set.

6. 6

   If your skillet is oven-safe, transfer it to the oven for 4-5 minutes at 180°C / 350°F until the top is set. If it is not, cover the skillet and cook over low heat for 4-5 minutes until the omelet is fully set.

7. 7

   Slide the omelet onto a board or large plate. Spread the turkey and cottage cheese filling over the surface, leaving a 2 cm / 3/4 inch border clear. Carefully roll from the long side to form a compact log.

8. 8

   Cut the roll into 8 thick slices. Serve 2 slices per plate with the roasted broccoli and the warm pepper sauce spooned over or alongside. Finish with a little extra parsley and black pepper if desired.