Ingredients

Method

• 2 T butter or ghee
• 1 cup Woolworths liquid egg whites
For the filling:
• 1 T butter
• 1 red onion, roughly chopped
• 2 garlic cloves, finely chopped
• 1⁄2 t ground cumin
• 200 g baby spinach
• 1⁄2 lemon, juiced
• 80 g crottin

Method

Ingredients

1. To make the omelette, heat a nonstick pan over medium to high heat. Melt the butter or ghee in the pan and add 1⁄2 cup egg white. Fry until crispy and cooked through. Repeat with the remaining egg white.

2. To make the filling, melt the butter in a pan over a medium to high heat and fry the red onion until caramelised. Add the garlic and spices and cook for 1 minute. Add the baby spinach and a squeeze of lemon juice and cook until the spinach has just wilted. Remove from the heat and fill the omelette with the filling and crottin.

Cook's note: Did we hear you say separation anxiety? Use Woolies’ liquid egg whites and you don’t have to think about what to do with all those leftover yolks. This is a lighter than a traditional omelette. The spices and goat’s cheese add flavour and the spinach gives them a beautiful, fresh colour.

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