Recipe: Egg White Veggie Omelette
INGREDIENTS
- 45g Egg Whites, lightly beaten
- 2g Lemon and Pepper spices
- 15g Feta Cheese
- 50g Green Pepper, chopped
- 50g Onion, chopped
- 30g Mushrooms, chopped
- 50g Tomatoes, canned chopped
- 1g Paprika, ground
METHOD
1. Coat a non-stick frying pan very well with non-stick spray and pre-heat the stove plate to medium-low.
2. Add the egg whites to the pan and sprinkle with Lemon and Pepper spice and place on stove plate.
3. Cook without any stirring for 2 to 3 minutes.
4. Carefully lift the edges of the omelette with a spatula and allow the uncooked egg white to run underneath the cooked portion.
5. Mix all the other ingredients together and place on top of one half of the omelette.
6. Fold the other half of the omelette over the filling.
7. Switch the stove off, but leave the pan on the plate.
8. Seal the pan with a lid for about 3 minutes; then serve hot as is or with whole-wheat toast.
