FRENCH OMELETTE
- 5x Egg White
- 1x Egg Yolk
- 4x Tbsp Cold Water
- Ground White Pepper & Salt to Taste
- 1/4 tsp Olive Oil
- 50g Mushrooms Finely Sliced
- 1 C Spinach Sliced
- 1/2C Spring Onion
- 1 Small Tomatoe (remove seeds)
- 1 tbsp Fresh Orengano
- OR 1/4 tsp Mixed Herbs
- 100g Lite Cottage Cheese
To Make Omelette
- Beat egg whites until peaks, add yolk beat further 2 - 3 minutes. Fold in water. Add Pepper and Salt
- Heat non stick frying pan on lower heat. (Whilst preparing omelette). Before pouring omelette into pan add Olive Oil into pan roll lightly around pan and wipe surplus oil before pouring in omelette mixture. Cook on low heat for 10 - 15mins
- Meanwhile prepare topping
- Hot pan lightly saute mushrooms, spinach and spring onions
- Sprinkle Tomatoes on to the top of omelette with saute mushrooms, spinach and spring onions and herbs.
- Sprinkle the Cottage Cheese on top of the Omelette
- Once Omelette is golden on the bottom, place under the grill to brown. (3 - 5 Mins)
Cals: 291 Protein: 36.8g Carbs: 19.1g Total Fat: 7.9g Sat Fat: 1.8g Fibre 4g Chol 211.5mg Sodium 678.4mg
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