Brazilian omelette with queso fresco, tomato and spring onion

Ingredients

For 1 serving

• Eggs2
• Egg whites66 g
• Queso fresco25 g
• Tomatoes80 g
• Spring onions1
• Dried oregano1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the tomato and dice it, removing the seeds; thinly slice the spring onion; crumble the queso fresco.
2. Beat the eggs with the egg whites, a pinch of salt and the oregano.
3. Heat the oil in a non-stick frying pan over a medium heat, pour in the eggs and cook for 2 minutes, lifting the edges with the spatula, until the underside is set.
4. Scatter the tomato, spring onion and queso fresco over half the omelette, lower the heat and cook for 1 more minute, until the top is almost dry.
5. Fold the omelette in half and serve it with the toasted wholemeal bread.