Egg White & Feta Omelette - Recipe

High protein, low carb, egg white omelette with mushrooms, sundried tomatoes, cavallo nero, and truffle oil.

Serves

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.