breakfast omelette

  • 4 eggs, separated
  • sea salt and cracked black pepper
  • 2 teaspoons extra virgin olive oil
  • ⅓ cup (65g) cottage cheese
  • 100g hot-smoked trout, flaked
  • 1 avocado, sliced
  • 1 cup watercress sprigs
  • 1 cup mustard cress leaves
  1. Preheat grill (broiler) to high. Place the egg yolks, salt and pepper 
  2. in a large bowl and whisk to combine. Place the eggwhites in a large bowl and, using hand-held beaters, whisk until stiff peaks form. Add the eggwhites to the yolk mixture and gently fold to combine.
  3. Heat the oil in a 20cm non-stick frying pan over medium heat. Add the egg mixture and cook for 3–4 minutes or until the base 
  4. is golden. Place under the grill (broiler) and cook for 1 minute or until lightly golden. Top with the cottage cheese, trout, avocado, watercress, mustard cress, salt and pepper to serve. Serves 2.
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