Goat’s Cheese and Egg White Omelette
3 organic egg yolks
100g soft goat’s cheese
Sea salt and freshly ground black pepper
5 organic egg whites
1 teaspoon olive oil
- In a small bowl, beat the egg yolks, goat’s cheese, salt and pepper.
- In a large bowl or food-processor, whisk the egg whites and then fold in the goat’s cheese mixture.
- In a frying pan, heat the oil and, once hot, pour in the omelette mixture. Cook for 2 minutes, loosening the sides with a palette knife or spatula, then fold over one half and continue cooking for a further 2-3 minutes.
Add wilted spinach, roast tomatoes, grilled pancetta, chicken, asparagus, courgettes, chillies, turkey, olives, feta, crab, or prawns to the omelette before folding in half.