Break­fast omelette

donna hay - Fresh + Light - - Light Omelettes -

4 eggs, sep­a­rated sea salt and cracked black pep­per 2 tea­spoons ex­tra vir­gin olive oil ⅓ cup (65g) cot­tage cheese 100g hot-smoked trout, flaked 1 av­o­cado, sliced

1 cup wa­ter­cress sprigs

1 cup mus­tard cress leaves Pre­heat grill ( broiler) to high. Place the egg yolks, salt and pep­per in a large bowl and whisk to com­bine. Place the egg­whites in a large bowl and, us­ing hand-held beat­ers, whisk un­til stiff peaks form. Add the egg­whites to the yolk mix­ture and gen­tly fold to com­bine.

Heat the oil in a 20cm non-stick fry­ing pan over medium heat. Add the egg mix­ture and cook for 3–4 min­utes or un­til the base is golden. Place un­der the grill ( broiler) and cook for 1 minute or un­til lightly golden. Top with the cot­tage cheese, trout, av­o­cado, wa­ter­cress, mus­tard cress, salt and pep­per to serve. SERVES 2.

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