Cheesy Egg White Omelette with Bio Seaweed Salt
Served with a delicious side salad this really is the perfect lunch, however as the omelette cooks quickly, it requires all ingredients close to hand.
2 people
10 minutes
5 minutes
Ingredients
- 1 tsp Bio Seaweed Salt
- 0 - Black Pepper
- 3 large Fresh Egg
- 50 g SuperValu Butter
- 1 tbsp SuperValu Fresh Chives chopped
- 50 g SuperValu Mature Cheddar Cheese grated
- 2 tbsp SuperValu Sunflower Oil
Method
- Whisk the egg whites in a glass bowl until light and frothy.
- Pour the oil onto a 16cm non stick pan and heat over a medium heat.
- Add the butter and when frothy pour in the egg mixture, move a fork quickly through the eggs in small circles until the eggs are nearly cooked through.
- Season with Bio Seaweed Salt and pepper, then sprinkle with cheese and chives.
- Remove from the heat and using a spatula fold the omelette in half and allow to settle for a further minute or two.
