Eggwhite omelette with grilled tomato salad
- 12 large cherry tomatoes, on the vine if possible
- 6 eggwhites
- 2 medium spring onions, sliced
- ½ cup basil leaves, plus extra to serve
- ¼ cup parsley leaves, roughly chopped, plus extra to serve
- Olive oil spray
- 8 balls bocconcini, halved
- Sea salt and freshly ground black pepper
Preheat the oven to 150ºC. Place the tomatoes on a baking tray lined with baking paper and roast for 15-20 minutes or until softened but still holding their shape. Set aside and keep warm.
Meanwhile, place the eggwhites in a large bowl and beat with an electric mixer for about 2-3 minutes or until soft peaks form.
Gently fold in the spring onions and half of the basil and parsley. Lightly spray a 20cm non-stick ovenproof frying pan with oil and heat over medium heat. Pour in half of the eggwhite mixture and cook for 2 minutes or until the omelette is lightly browned on the base.
Place the frying pan under the grill and cook the omelette under medium heat for a further 2 minutes or until it’s set.
Remove from the heat, place half of the bocconcini on one side of the omelette and fold it in half using an egg flip. Set aside on a plate and keep warm. Repeat this process to make the second omelette.
Season and top the omelettes with the tomatoes, still on the vine, and the extra basil and parsley. Serve.