Introducing..........Egg White Omelette with Rocket, Parmesan and Basil Oil

This is just a little omelette I made the other day.   Often when I cook something that requires egg yolks, I freeze the whites. I place them in a ziplock bag in lots of two and defrost them when I need them.  This is really handy when making friands or meringue as they require lots of egg whites or else I make a healthy omelette for breaky.


You will need:


Serves 1


1 tsp butter (or marg)
2 egg whites
1 egg
1 tbs of water
a handful of baby rocket leaves
2 tbs of grated parmesan cheese
1tbs of grated mozarella (optional)
1/2 a cooked tomato
Basil oil (to drizzle and very easy to make)
2 tsp Balsamic vinegar (good quality if possible)






Whisk egg whites and whole egg together in a bowl with water and season with salt and pepper.  Heat butter in  20cm non stick pan on moderate heat until melted and add egg mixture.  Swirl around so the egg mixture covers the base of the pan.  when the omelette is about half cooked through sprinkle the cheese on one half of the omelette and top with rocket leaves. With an egg flip lift up 1/2 of the omelette and flip over rocket mixture. Allow to cook for another minute or so until the rocket has wilted slightly and flip in half again so that the omelette resembles a quarter circle.


Slide the omelette on to a plate, place the tomato on the side and drizzle with the basil oil and balsamic vinegar.  Enjoy!!