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Recipe

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.

Jun 04, 2015 11:43pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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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.

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