This omelette is packed with protein and hits all the yum factors - it is colourful, healthy, and every bite is super delicious and interesting. With the saltiness of feta and freshness of parsley, and an option to add a dash of chilli flakes or pepper, there is no need to add any extra seasoning.
If using whole eggs, separate the whites from yolks.
Chop feta cheese and parsley.
Whisk egg whites until the liquid looks aerated.
Add chilli flakes or pepper if desired.
Pour extra virgin olive oil to an 8" pan and warm on medium heat.
When the pan is well coated, add egg whites.
Sprinkle feta cheese and parsley on top then gently mix.
If you pre-mix the ingredients you will not get the same plate presentation, so this is a personal preference.
Check the underside is cooked before flipping.
Flip once, cook for 2 minutes.
Serve garnished with parsley, avocado on a crumpet and a rasher of bacon on warm plates.
This lightweight recipe is versatile with any cheese, vegetable, herb, or spice, and if whisked well, the egg mixture holds ingredients together nicely.