Milk and egg white omelette, with spinach and overnight tomatoes

Servings: 2 ppl

Preparation Time: 5 mins
Cook Time: 2mins 50s

Method circle arrow

Ingredients circle arrow


1. Sauté the shallots in olive oil until just soft

2. Add the spinach and cook for 30-40 seconds, leave to cool on a side plate

3. Beat the egg whites and dale farm milk with a whisk in a bowl until soft peaks have been formed

4. Cook the omelette in a non-stick pan for 2 minutes over a medium heat, fill the middle with spinach and fold over

Overnight tomatoes

1. Place the cut tomatoes into a mixing bowl and toss in oil, sugar and salt

2. Place on an oven tray with greaseproof paper at the lowest setting overnight

3. Serve the tomatoes with your healthy egg white omelette

grass grass

Stay in the know with dale farm