Tailor this basic but tasty egg white omelet to suit your taste with various vegetables. Again, basic but tasty.
2 Servings
Ingredients
- 1 Tbsp. Olive oil
- 20 grams sliced white onions
- 100 g. red bell pepper, sliced
- ½ tsp. garlic, minced
- 1 Tbsp. fresh basil, chopped or 1 tsp. dried basil
- 6 egg whites (from large eggs)
- Pinch of iodized salt (optional) and pepper
Directions
Whisk egg white until soft peak form. Set aside.
In a pan over medium heat, sauté onion in olive oil until translucent.
Add red bell pepper and season with salt and pepper.
Stir in garlic and cook for another 1 minute. Remove and set aside.
Add egg whites to the same pan and cook over medium heat for 1-2 minutes or until nearly set.
Sprinkle red bell pepper filing over half the omelet and cook for another 2-3 minutes or until base is golden.
Carefully fold over omelet to enclosed filing.
Serve hot.
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