Egg white omelette with chunky avocado salsa

Name: Egg white omelette with chunky avocado salsa
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1.00 avocado chopped; 2.00 spring onions sliced diagonally; 200.00 g rosa tomatoes quartered; 0.00 lemon halved, juice only; 7.00 ml fresh chillies 573; 8.00 eggs white; 0.00 salt and freshly ground black pepper; 30.00 ml fresh chives chopped

4 servings

Rate this recipe

Eggs

By Food24 November 03 2009

Print Recipe

Egg white omelette with chunky avocado salsa

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

1.00	avocado — chopped
2.00	spring onions — sliced diagonally
200.00 g	rosa tomatoes — quartered
0.00	lemon — halved, juice only
7.00 ml	fresh chillies — 573
8.00	eggs — white
0.00	salt and freshly ground black pepper
30.00 ml	fresh chives — chopped

Tap for ingredients

Method:

Mix avocado, spring onions, tomatoes, lemon juice and olive oil together, season and set aside.
Beat egg whites with an electric hand beater until stiff peaks form.
Gently fold in chives.
Spread a quarter of the egg whites with a medium-hot, lightly oiled non-stick pan, and cook until slightly browned underneath.
Place pan under the grill and cook until just set.
Place pan under the grill and cook until just set.
Place omelette on a plate, spoon mixture onto half, and fold omelette gently.
Serve immediately.
Repeat with remaining egg white mixture.