Egg-white omelette with tomato and capers

Ingredients

For 1 serving

• Egg whites4
• Tomato passata80 g
• Capers5 g
• Dried oregano1 pinch
• Light mozzarella30 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Rinse the capers under running water to remove excess salt and pat dry; dice the light mozzarella and let it drain on kitchen paper.
2. In a small pan over medium heat warm the tomato passata with the capers, oregano and a pinch of salt for 4 minutes, until slightly thickened.
3. Meanwhile beat the egg whites; heat the oil in a non-stick frying pan over low heat, pour them in, cover and cook for 4 minutes, until opaque and set.
4. Spoon the sauce and mozzarella over half the omelette, fold it over, cover for 1 more minute until the mozzarella melts and serve with the bread.