Serves: 2 PEOPLE
Preparation time: 5 MINS
Cook time: 2 MINS 50 SECONDS
Omelette
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
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
