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Egg white omelette with chunky avocado salsa

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 8
Servings 4


  • 1
    avocado, peeled and chopped
  • 2
    spring onions, sliced diagonally
  • 200
    rosa tomatoes, quartered
  • juice of half a lemon
  • 7
    olive oil
  • 8
    egg whites
  • salt and milled pepper
  • 30
    chopped chives


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.

Read more on: eggs  |  sauté


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