LIGHT AND FLUFFY OMELETTES WITH TOMATO SALSA AND GUACAMOLE

DRUM - - Fashion -

In­crease the size of omelettes by adding whisked egg whites – it’s health­ier than adding more whole eggs. SERVES 2-4 PREPA­RA­TION: 20 MIN COOK­ING: 20-30 MIN SALSA 250g mixed toma­toes, quar­tered 15ml (1T) olive oil 15ml (1T) le­mon juice GUACAMOLE 1 av­o­cado, peeled

and pit­ted dash of le­mon juice OMELETTE 4 egg whites 2 eggs salt and freshly

ground pep­per TO FIN­ISH 1 round feta cheese,

crum­bled hand­ful of spinach,

shred­ded 30ml (2T) sun­flower

seeds, toasted Pre­heat 200°C. oven­proof the Grease fry­ing oven an to pan with 1 SALSA non-stick Mix spray. the in­gre­di­ents and set aside. 2 GUACAMOLE Mash the av­o­cado and mix in the le­mon juice. Set aside. 3 OMELETTE Whisk the egg whites into stiff peaks and set aside. 4 Whisk the two whole eggs lightly and sea­son with salt and freshly ground pep­per. Fold the egg whites into the whole egg mix­ture. 5 Heat the fry­ing pan on the stove. Pour half the egg mix­ture into the pan and fry over low heat for 5 min­utes. 6 TO FIN­ISH Sprin­kle the feta cheese over and bake in the oven for 5-10 min­utes or un­til golden brown and done. Care­fully re­move from the pan and re­peat with the rest of the egg mix­ture. 7 Fill the omelettes with the tomato salsa, guacamole, spinach and sun­flower seeds. Fold over and serve im­me­di­ately with whole­grain or rye toast. (Turn over)

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