Ingredients (Serves 1)
3 egg whites
2 eggs
½ tsp sea salt
½ tsp ground black pepper
1 tsp avocado oil
40g pitted olives, sliced
40g roasted red pepper, chopped
35g Feta cheese (use dairy free if preferred)
To Serve (Optional)
A sprinkle of watercress or rocket leaves
Nutrition
Per serving: 391 Calories, 30g Protein, 7g Carbs, 27g Fat
Preparation
Place the eggs and egg whites into a jug. Add the salt and pepper and beat with a fork.
Heat the oil in a frying pan over a medium flame. When hot, pour in the egg mixture. Tilt the pan if required so that the eggs cover the base of the pan.
Cook for 2-3 minutes. When the edges of the omelette are cooked, gently slide a spatula around the edges to loosen them from the pan.
When the centre of the omelette has turned yellow, arrange most of the toppings over one half of the omelette.
When the omelette is cooked, slide a spatula underneath the empty half of the omelette and fold it over the filling.
Slide the omelette onto a plate and serve topped with the remaining toppings and the watercress/rocket leaves, if using.