Ingredients
- 60 g green olives, pitted
- 1½ tbsp capers, rinsed and drained
- 4 anchovy fillets
- 1 clove of garlic, peeled
- 2 shallots, finely diced
- 1 small fresh green chilli pepper
- 1 tbsp white wine vinegar
- 60 ml extra virgin olive oil, + 2 tbsp extra
- 10 egg whites
- 2 tbsp finely diced flat-leaf parsley
- 60 g feta, crumbled
- 1 tbsp fresh oregano leaves
- 1 tbsp chives, coarsely chopped
Preparation
- Mix the olives, capers, anchovies, shallots, garlic and chilli in the Xpower chopper and mix the ingredients into a coarse paste.
- Continue to mix while gradually adding the olive oil and vinegar.
- Beat the egg whites with the chopped parsley and a dash of salt.
- Heat some olive oil in a non-stick pan and cook the omelette on medium heat until the mixture begins to set and bubble.
- Turn down the heat and cook until done.
- Stir the egg whites regularly to cook the omelette evenly.
- Slide the omelette on to a plate, finish with dollops of tapenade, feta and chives, serving immediately.
Enjoy!
March 4, 2022
