Egg-white omelette with pesto and light mozzarella

Ingredients

For 1 serving

• Egg whites4
• Basil pesto1 teaspoon
• Light mozzarella40 g
• Cherry tomatoes60 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1

Contains: gluten, lactose, nuts, eggs,

Method

1. Wash and halve the cherry tomatoes; dice the light mozzarella into pieces of about 1 cm and let it drain on kitchen paper.
2. Beat the egg whites with the pesto until evenly mixed.
3. Heat the oil in a non-stick frying pan over low heat, pour in the whites, cover and cook for 4 minutes, until set.
4. Scatter the mozzarella and tomatoes over one half, fold it over, cover for 1 more minute until the mozzarella melts and serve with the wholemeal bread.