Egg White Omelette with Grilled Tomato Salad

Ingredients

6 raw egg whites
2 medium spring onions, sliced
0.5 cups basil
0.25 cup parsley, roughly chopped
12 large (300g) cherry tomatoes, on the vine if possible
1 spray olive oil
8 cherry size balls bocconcini, halved

Method

•  Preheat the oven to 150ºC. Place the tomatoes on a baking tray lined with baking paper and roast for 15–20 minutes or until softened but still holding shape. Once cooked, set aside and keep warm.
•  While the tomatoes are cooking, place the egg whites in a large clean bowl.Beat with an electric mixer for about 2–3 minutes or until soft peaks form. Gently fold in the spring onions and half of the basil and parsley.
• Lightly spray a 20 cm non-stick ovenproof frypan with olive oil; heat to medium heat. Pour in half the egg white mixture and cook for 2 minutes or until the omelette is lightly browned on the bottom.
• Place the frypan under a grill and cook the omelette under medium heat for a further 2 minutes or until it has set. Remove from the grill; place half of the bocconcini on one side of the omelette and fold the omelette in half using an egg flip. Slide onto a plate and keep warm. Repeat this process to make the second omelette.
•  To serve, place the roasted tomatoes alongside the omelette and sprinkle with a pinch of sea salt and pepper, and remaining basil leaves.

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