Lunch
Brunch
Egg White & Feta Omelette
Serves
1
Prep in
5 minutes
Cooks in
10 minutes
I like to take simple ingredients, adorn them with spices, herbs & beautiful cold pressed oils like Trubel's Truffle Oil, & dine like a queen because food is a form of love & it's there to be celebrated & shared.
Key Facts
- High in protein
- Low in carbs
- Time saving
- Easy recipe
Ingredients
- 5 chestnut mushrooms
- Large handful cavalo nero
- 3-4 sun-dried tomatoes
- 40g sheep feta
- nigella seeds
- salt & pepper
- 1-2 teaspoon truffle oil (I get mine from Trubel)
Preparation
01
Slice your mushrooms & add to a hot pan with salt & pepper. Let them sit for a minute then stir, they’ll start to exude their natural juices.
02
Shred the cavalo nero & add to the pan, cover with a lid & let steam for a couple of minutes then stir again.
03
Separate your egg whites and add these to pan, mix and coat the veg then crumble your feta on top & add the sundried tomatoes. Cover & let cook for 3-4 minutes until the eggs are set.
04
Sprinkle with nigella seeds & drizzle over the truffle oil. Serve & enjoy!.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
