Egg White Bruschetta Omelette by Chef Clay Smith

Instructions

1. Add egg whites to bowl with cottage cheese.
2. Roughly tear spinach into bowl and mix.
3. Pre-heat a 7”, non-stick frying pan over medium heat then add in the olive oil.
4. Add egg mixture into hot frying pan.
5. Crack a large egg into the centre of the pan on top of the egg mixture.
6. Using a rubber spatula, gently incorporate the egg whites taking care to avoid the egg yolk.
7. Cool over medium heat for approximately 5 minutes or until egg whites are fully cooked/opaque and your yolk has reached your desired runniness.
8. Using your rubber spatula, gently remove the omelette from the pan and slide onto your serving plate.
9. Top with bruschetta mixture, torn basil and lightly drizzle with balsamic vinegar to finish.
10. Serving size: 1 omelette