2 egg whites omelette stuffed with onion and tomatoes

Serving Size:  1

Time of Preparation:  10 minutes

Ingredients:

1. Egg white 2
2. Onion chopped 20 g
3. Tomatoes chopped 20 g
4. Green chilli 1 in number
5. Coriander leaves 5 g
6. Olive oil 5 g
7. Salt to taste
8. Black pepper 2 g

Method:

1. Wash and chop the vegetables and set aside in a bowl; add salt and mix well 
2. Using egg separator, separate egg whites from yellow and set aside. 
3. Transfer egg white to the chopped vegetables in the bowl and mix well; heat pan on low flame and add olive oil; transfer the egg white vegetable mix on to the pan and spread evenly. 
4. Put a lid on and leave for 2 minutes; use a flat spatula to slowly disengage the omelet from the pan on all sides; leave for a minute with the lid on to ensure the top of the omelet has solidified enough.
5. Using 2 spatulas, turn over the omelet and let it cook for another minute (you can sprinkle it with black pepper if you want to make it spicier). The omelet is now ready to be served

Nutrition Value: 

Energy: 135 Kcal

Protein: 11 g

Carbohydrates: 1 g

Fat: 5 g

Fiber: 0.2 g