Bruschetta Omelet

Like many people, I eat a lot of eggs for breakfast. This recipe was inspired by wanting a lower fat / healthier breakfast that didn’t lack in the flavour department. What I came up with is now one of my favourite breakfasts and a go-to for a lot of my mornings.

The great thing about this dish is that it’s like a giant sunny-side up egg because of the addition of egg whites, so it’s perfect for dipping your toast or event just spreading that yummy yolk all over the dish. Also, because there’s so much flavour from the bruschetta and balsamic vinegar, I promise you can pass up on loading this recipe with sugary ketchup.

The Recipe

This egg recipe is a super quick and easy way to start your day off with a balanced diet.

Ingredients

• 3 egg whites

• 1 large egg

• 2 Tbsp 2% cottage cheese

• 1 Tbsp chopped basil

• 3/4 cup baby spinach

• 1 to 2 tsp of olive oil for cooking

• 1/4 cup Bruschetta (Click Here For Recipe)

• 1-2 tsp of balsamic vinegar

Directions

1. Add egg whites to bowl with cottage cheese.

2. Roughly tear spinach into bowl and mix.

3. Pre-heat a 7”, non-stick frying pan over medium heat then add in the olive oil.

4. Add egg mixture into hot frying pan.

5. Crack a large egg into the centre of the pan on top of the egg mixture.

6. Using a rubber spatula, gently incorporate the egg whites taking care to avoid the egg yolk.

7. Cook over medium heat for approximately 5 minutes or until egg whites are fully cooked/opaque and your yolk has reached your desired runniness.

8. Using your rubber spatula, gently remove the omelette from the pan and slide onto your serving plate.

9. Top with bruschetta mixture, torn basil and lightly drizzle with balsamic vinegar to finish.

Bonus Tips!!

• If looking for a lower fat option, switch out the whole egg for 3 more egg whites.

• Want more cheese? This recipe also works really well with cheddar cheese and parmesan.

• Trying to have breakfast on the go? Place the eggs into a wrap or pita, it works great!