Egg-white omelette with ricotta and sun-dried tomatoes

Ingredients

For 1 serving

• Egg whites4
• Ricotta50 g
• Sun-dried tomatoes4
• Basil3 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Black pepperto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Finely chop the sun-dried tomatoes (if packed in oil, drain and blot them) and the basil, then mix them into the ricotta in a small bowl until evenly combined.
2. Beat the egg whites with a grind of pepper; the sun-dried tomatoes are salty enough, so skip the salt.
3. Heat the oil in a non-stick frying pan over low heat, pour in the whites, cover and cook for 4 minutes, until opaque and set on top.
4. Spread the ricotta cream over half the omelette, fold it over and serve with the wholemeal bread.