Egg White Omelette | Sanjeev Kapoor Khazana

This Mexican Egg White Omelet is simple to make, naturally gluten-free, and made with the most delicious fresh ingredients. These omelettes are filled with spinach, dill and black pepper but feel free to experiment with different fillings too.

EGG WHITE OMELETTE

Ingredients

12 eggs
4 teaspoons oil
1 small onion, finely chopped
½ medium green capsicum, finely chopped
½ medium yellow capsicum, finely chopped
½ medium red capsicum, finely chopped
6-7 button mushrooms, finely chopped
Salt to taste
Crushed black peppercorns to taste
Chopped fresh coriander leaves for garnishing
Bread toasts for serving

Method

1. Separate egg whites in a bowl and whisk well.
2. To prepare one omelette, heat 1 teaspoon oil in a non-stick pan. Add ¼th of onion, green capsicum, yellow capsicum, red capsicum and button mushrooms and sauté for 1 minute. Add salt and crushed peppercorns and mix well.
3. Add ¼th of beaten egg whites, mix, spread evenly and cook from both sides till egg whites are done.
4. Fold, garnish with some coriander leaves and serve hot with bread toasts.

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