Milk and egg white omelette, with spinach and overnight tomatoes

Serves: 2 PEOPLE

Preparation time: 5 MINS

Cook time: 2 MINS 50 SECONDS


Sauté the shallots in olive oil until just soft

Add the spinach and cook for 30-40 seconds, leave to cool on a side plate

Beat the egg whites and dale farm milk with a whisk in a bowl until soft peaks have been formed

Cook the omelette in a non-stick pan for 2 minutes over a medium heat, fill the middle with spinach and fold over

Overnight tomatoes

Place the cut tomatoes into a mixing bowl and toss in oil, sugar and salt

Place on an oven tray with greaseproof paper at the lowest setting overnight

Serve the tomatoes with your healthy egg white omelette


6 large egg whites

2 tbsp dale farm whole milk

120g baby spinach

2 shallots (sliced)

1 tsp olive oil

Overnight Tomatoes

2 tomatoes (cut into quarters)

1/8 tsp salt

1/8 tsp sugar

1 tsp Olive oil

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