Egg white omelette with olive tapenade and feta

ingredients

• 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

  • 1

    To make tapenade, place olives, capers, anchovies, garlic, shallots and chilli on a chopping board and chop together into chunky paste.

  • 2

    Place 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.

  • 3

    Reduce 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.