The Susanne

As I made may­on­naise last night I had a couple of egg whites left over. Of course, this meant egg white omelette for break­fast! Quick, easy, yummy and good for you, what’s not to love about egg white omelettes? What I did was I sautéed some chopped green beans, added a little chopped leek and then the egg whites which I’d whipped up a little with some salt and pepper. I cooked it for a few minutes on each side then grated some parmesan over the top — good­ness me, it was deli­cious! And I don’t feel heavy-​full as eggs usu­ally make me feel. Lovely :) I feel ready for any­thing this day can bring! (Such as a four hour sem­inar on The Winter’s Tale, a quick pro­nun­ci­ation test for my phon­et­ics course and the biweekly edit­or­ial meet­ing of Filo­lo­gen. Life is good!)

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