- 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
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.