Omelette

3-4 egg whites – separate and save the yolks for another use.

1/8 teaspoon chives- chopped fine

1/8 teaspoon rosemary -chop finely

Pinch of Sea Salt

 

Heat a non stick pan brushed with a little olive oil on low heat .

While pan is heating:

Whisk the egg whites, chive, rosemary and sea salt in a medium size bowl incorporating air into the ingredients to combine.

Pour mixture into the heated pan and shake pan back and forth until mixture is spread out evenly.

Cook until egg  sets but doesn’t brown.

Tilt to get runny egg to the sides of omelette to make sure all is cooked on this side.

Cook until egg whites are set.

With a rubber spatula release egg from sides of pan.

Flip quickly and carefully (or fold omelette in half) and cook until egg is cooked on bottom.

Slide omelette onto plate and top with spinach salad.

 

Spinach Salad

3 cups Spinach Leaves- (always organic ingredients)

Pinch of Sea Salt

Fresh Cracked Black Pepper

 

Vinaigrette

1/4 cup Sherry  Vinaigrette

3/4 cup olive oil

1 tablespoon Shallot-minced

1 clove Garlic

Sea Salt

Fresh Cracked Black Pepper

 

Using a small glass  bowl:

Rub the bottom of your bowl with the clove of garlic releasing the oils onto the bowl. Discard the garlic clove ( if your making this in advance you may keep the clove in the dressing in the refrigerator until 10 minutes before you are ready to serve and then discard the garlic and whisk to incorporate before using.)

Pour half the oil into the bowl. Whisk vigorously using a wire whisk drizzle in 1/2 the sherry vinegar. Add salt and pepper. Repeat with remaining oil and vinegar. When finished the dressing should be thoroughly combined.

Toss Spinach with Vinaigrette