This low-fat egg white omelette by Chef Steven at Hilton JBR is packed with vegetables and lean protein.
An egg white omelette with vegetables is easy to make, energizing, and pretty damn filling.
See how Chef Steven makes it and do it yourself.
2 tsp extra-virgin olive oil
1 tbsp Red onion, finely chopped
1 tbsp mixed peppers chopped
1/2 tbsp spring onion chopped
1/2 tbsp tomato chopped
1 tbsp mushroom chopped
1/2 tsp chopped chilli
Salt and pepper
1/2 cup egg whites or egg whites of 4 eggs
How to make it Chef Stevens Way
1. In small frying pan , heat oil over medium heat. Add the onion, other vegetables and a pinch salt; cook for 1-2 minutes or until onion is softened.
2. Add pepper to taste, and another pinch salt; cook and stir for 1 minute. Remove from heat. Cover and keep warm.
3. In a medium bowl, whisk the egg whites, and a pinch salt until frothy. 4. Add the egg whites to the pan swirling to evenly cover the bottom of the pan. Cook for 1 1/2 to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath. Fold over or flip over and cook for 30 secs on other side and slide onto a plate.
Eat and enjoy !!!!