SOUFFLÉ OMELETTES WITH FETA, SPINACH AND TOMATO
Treat yourself to this easy-to-make feather-light soufflé omelette for breakfast.
3 egg whites salt and pepper 10 ml (2 t) oil 2 egg yolks
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