SOUF­FLÉ OMELETTES WITH FETA, SPINACH AND TOMATO

YOU Gluten Free - - Easy Meals -

Treat your­self to this easy-to-make feather-light souf­flé omelette for break­fast.

OMELETTES

3 egg whites salt and pep­per 10 ml (2 t) oil 2 egg yolks

TOP­PING

1 wheel fat-free feta cheese, crum­bled spinach, shred­ded 3-4 baby toma­toes, stir-fried

1 Pre­heat the oven to 180 °C.

2 Omelettes Whisk the egg whites un­til stiff peaks form. Sea­son with salt and pep­per. 3 Heat two small fry­ing pans with oven­proof han­dles. When hot, di­vide the oil be­tween the pans and add the egg whites.

4 Whisk the egg yolks, sea­son with salt and pep­per and pour in a thin stream over the egg whites. 5 Cook on the stove un­til done on the bot­tom and nearly set on top.

6 Top­ping Sprin­kle the top­ping in­gre­di­ents over. Put into the hot oven briefly un­til the cheese melts slightly. Slide the omelettes onto plates and serve im­me­di­ately.

Prepa­ra­tion time: 5 min­utes Cook­ing time: 7 min­utes

2 omelettes

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.