Egg White Capsicum Omelet

Posted by juggernautPT on April 18, 2014

Egg White Capsicum Omelet
Egg White Chile Omelet

Here's a recipe to spice up your breakfast. Egg whites, fire-roasted green capsicum and diced tomatoes create a tasty omelet that is bursting with flavour and packed with protein. Serve with a side of salsa and sliced avocado.

Servings: 2

Here's what you need...

1 teaspoon olive oil

3 small tomatoes, finely chopped

2 (11 kilograms) cans of fire-roasted, diced green capsicums

12 egg whites

2 Tablespoons water

Non-stick cooking spray

In a pan, heat the oil over medium heat. Add the tomatoes and capsicums and cook until soft, about 3 minutes. Season with pepper and salt and set aside.

In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick pan with non-stick cooking spray and place over medium heat. Add 1/4 of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.

Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the capsicums mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and capsicums mixture.

Nutritional Analysis: One serving equals: 163 calories, 5g fat, 6g carbohydrate, 2g fiber, and 26g protein.

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