Egg-white omelette

Egg-white omelette

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  • 2
  • Easy
  • Carb Conscious Health conscious Meat-free
  • 10 minutes
  • 15 minutes
  • Jordan Unwooded Chardonnay 2016

Ingredients

  • 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

Cooking Instructions

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.

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.

Discover more breakfast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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