Have you tried whisking your egg whites before making an omelet and then adding PERi-PERi? This is a great technique to take your omelet skills to the next level easily. Give it a try!
- 60ml PERi-PERi sauce
- 100g fine asparagus
- 16 cherry tomatoes (cut in half)
- 4 large eggs
- 4 slices cheese
- 2 tbsp olive oil
1 Separate egg yolks from white in 2 bowls (it's hard to do in one bowl, we tried). Whisk yolks and pour in PERi-PERi sauce
2 Whisk the egg whites until they form soft peaks, then carefully fold in (that's fancy talk for mix in to) the yolk mixture
3 Drizzle some oil in a frying pan over medium heat and let's get sizzling! Cook asparagus and tomatoes for 1 minute
4 Turn heat down to low. Add the egg mix and cook for 3-5 minutes until the omelette is cooked and golden brown on the bottom (and looking delicious)
5 Add cheese to one half of the omelette and then fold over and devour!