Sweet egg white omelette with berries and toast

Ingredients

For 1 serving

• Egg whites150 g
• Vanilla extract1 teaspoon
• Whole wheat bread1 slice
• Blueberries60 g
• Raspberries60 g
• Honey1 teaspoon
• Sunflower oil1 teaspoon

Contains: gluten, eggs,

In season: June – September

Method

1. Rinse the blueberries and raspberries in a sieve and let them dry on kitchen paper.
2. In a bowl, whisk the egg whites with the vanilla extract using a whisk or fork for about a minute, until frothy.
3. Grease a non-stick pan with the sunflower oil, heat it over medium-low heat and pour in the egg whites; cover and cook for 3–4 minutes without stirring, until the top is set and no longer glossy.
4. Meanwhile, toast the wholemeal bread in a toaster for 2–3 minutes, until golden.
5. Scatter the berries over half the omelette, fold it over with a spatula and serve with the toast and a drizzle of honey.