Lunch
Brunch

Egg White & Feta Omelette

High protein, low carb, egg white omelette with mushrooms, sundried tomatoes, cavallo nero, and truffle oil.
Serves
1
Prep in
5 minutes
Cooks in
5 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.

Phoebe holding a tray of roasted vegetables