Oke Recipe

Ingredients :

- ½ cup chopped scallion
- 1 teaspoon extra-virgin olive oil, plus oil for the pan
- ½ cup cherry tomatoes, halved or quartered
- 2 shallots, chopped
- 1 cup egg whites, whisked
- 2 cups chopped stemmed kale
- Sea salt and freshly ground black pepper
- 2 tablespoons skim milk
- 3 tablespoons crumbled feta cheese
- ¼ cup chopped fresh parsley


Directions :

Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with olive oil. Heat the 1 teaspoon olive oil in a sauté pan or skillet over low heat, add the scallions and shallots, and cook until soft. Add the tomatoes and kale and cook until the kale is almost wilted. Turn off the heat and whisk together the egg whites, milk, and some salt and pepper. Add the kale mixture and stir. Add half of the parsley. Add the feta and pour the mixture into the prepared pie pan. Bake for 20 minutes or until golden brown. Cool and cut into wedges. Sprinkle with the remaining parsley and serve.

Ingredients :

- 1½ cups water
- 1 cup quinoa, rinsed
- 2 tablespoons chia seeds
- 1 cup almond milk, or more to taste
- Handful blueberries (optional)
- Ground cinnamon


Directions :


In a large saucepan, bring the quinoa, water, and almond milk (homemade or store-bought) to a low boil; reduce to a simmer and cook until the water is absorbed, about 20 minutes. Stir in the chia. Put the cooked quinoa into a bowl and sprinkle with cinnamon to taste. Top with blueberries if desired and a little more almond milk if you want it a tad sweeter.

Ingredients :

- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chopped scallion
- 1 teaspoon chopped fresh basil
- 4 egg whites
- 2 tablespoons nonfat milk
- ¾ cup chopped fresh baby spinach
- 1 tablespoon grated Parmesan or crumbled goat cheese
- 1 teaspoon chopped fresh parsley
- Pinch of sea salt
- Pinch of freshly ground black pepper

Directions

Combine the basil, egg whites, salt, pepper and milk in a small bowl. Heat the olive oil in a skillet over medium heat, add the scallions, and cook, stirring, until softened. Add the spinach and stir to combine. When the spinach has wilted, pour the egg white mixture over the spinach. Lower the heat a little and watch as the edges begin to brown. When the edges are completely set, lift them gently with a spatula and tilt the skillet to allow the remaining egg mixture to run underneath and cook. Sprinkle the cheese on top and use the spatula to fold the omelet in half. Gently glide out of the pan and sprinkle with fresh parsley for garnish. Serve immediately.