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.
- 30 mins preparation
- 15 mins cooking
- Serves 4
Print
我ngredients
Egg white omelette with olive tapenade and feta
- 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
Egg white omelette with olive tapenade and feta
-
1To make tapenade, place olives, capers, anchovies, garlic, shallots and chilli on a chopping board and chop together into chunky paste.
-
2Place 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.
-
3Reduce 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.
The Latest from New Zealand Woman's Weekly Food
-
Kitchen Tips Don't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 -
Kitchen Tips Upgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 -
Kitchen Tips Make Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023