Name: Egg white omelette with olive tapenade and feta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup green olives, pitted; 1 1/2 tablespoon capers, drained and rinsed; 4 anchovy fillets; 1 clove garlic; 2 shallots, trimmed.; 1 small green chilli; 1 tablespoon white wine vinegar; 1/4 cup extra virgin olive oil, plus 2 tbsp extra; 10 large egg whites; 2 tablespoon chopped flat leaf parsley; 60 gram sheep's milk feta, drained and crumbled; 1 tablespoon coarsley chopped fresh chives

Egg white omelette with olive tapenade and feta

Egg white omelettes have had a bad reputation in the past for being tasteless; however, paired with olive tapenade & feta, this light, sustaining breakfast packs a real flavour punch.

Serves 4

Prep

30M

Cook

15M

Total

45M

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Ingredients

1/2 cup green olives, pitted

1 1/2 tablespoon capers, drained and rinsed

4 anchovy fillets

1 clove garlic

2 shallots, trimmed.

1 small green chilli

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil, plus 2 tbsp extra

10 large egg whites

2 tablespoon chopped flat leaf parsley

60 gram sheep's milk feta, drained and crumbled

1 tablespoon coarsley chopped fresh chives

Method

1.To make tapenade, place olives, capers, anchovies, garlic, shallots and chilli on a chopping board and chop together into chunky paste.

2.Place in a bowl and stir through vinegar and ¼ cup olive oil. Place egg whites and parsley in a large bowl and whisk until frothy. Heat extra olive oil in a medium-sized non-stick frying pan over high heat. Add egg mixture and allow to puff up and bubble.

3.Reduce heat to low and cook, moving whites around with a spoon gently until just cooked through. Slide onto a plate and top with small spoonfuls of tapenade. Sprinkle over feta and herbs and serve immediately.

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Ingredients

Method

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