3 egg whites
1/4 green capsicum, diced
1/4 red capsicum, diced
1/4 Spanish (red) onion, finely chopped
3 leaves fresh basil, chopped (or to taste)
1 tsp freshly ground black pepper (or to taste)
1 sprig of parsley (for garnish)
1 Tbsp low-fat milk
In a non-stick pan add onion and capsicum. Cook until just soft, about 2 minutes. Set
aside.
Gently whisk the egg whites with a dash of low-fat milk. Cook in a non-stick pan or
omelet pan; add basil and capsicum/onion mixture. Fold over and add freshly ground
pepper.
Garnish with parsley or a more complete meal, serve with a green salad.
1/4 green capsicum, diced
1/4 red capsicum, diced
1/4 Spanish (red) onion, finely chopped
3 leaves fresh basil, chopped (or to taste)
1 tsp freshly ground black pepper (or to taste)
1 sprig of parsley (for garnish)
1 Tbsp low-fat milk
In a non-stick pan add onion and capsicum. Cook until just soft, about 2 minutes. Set
aside.
Gently whisk the egg whites with a dash of low-fat milk. Cook in a non-stick pan or
omelet pan; add basil and capsicum/onion mixture. Fold over and add freshly ground
pepper.
Garnish with parsley or a more complete meal, serve with a green salad.
Little Leakers
Egg White Omelette