150ml Ready Egg WHITE
Salt and freshly ground pepper
20g grated Gruyere
15ml chopped chives
100g smoked salmon
½ a sliced avocado
5g fresh wild rocket
½ a lemon
METHOD
Whisk the Ready Egg WHITE
until foaming, add a pinch of salt and
continue whisking until soft peak, using
a metal spoon fold in the grated Gruyere
and chopped chives. Season with salt and
pepper.
Heat a 20cm frying pan with a little
olive oil, pour in the egg mixture and
level it out with a spatula. Cook very
gently for 3 - 4 minutes, the bottom
should be slightly golden when lifted
with the spatula, and it should start to
rise. Place under the grill and cook
gently for a further 2 minutes or until
the egg is cooked through. Remove from
under the grill and top with smoked
salmon, avocado, and rocket. Squeeze
over some lemon juice. Fold the egg
white omelette and serve immediately.
Chefs tip: You can put in any filling of
your choice, simply cook the ingredients
separately and add to the omelette just
before folding.
