Egg White Omelette With Bell Pepper And Spinach

Ingredients list for Egg White Omelette With Bell Pepper And Spinach

• 8 Eggs
• 4 medium Green Capsicum
• 40-45 small Spinach leaves (palak)
• 2 tablespoons Oil
• to taste Salt
• 1 teaspoon White pepper powder
• 2 medium Tomatoes
• few Fresh mint leaves
• 1/2 tablespoon Olive oil

Method

1. Roast capsicum on direct flame.
   Heat 2 tsps oil in a non-stick pan.
   Tear the spinach leaves and add alongwith salt and toss and cook for 3-4 minutes.
2. Break eggs and separate the egg whites and put into a bowl. Add salt and white pepper powder and whisk well.
3. Transfer the spinach into a bowl.
   When the capsicums are done, put it into a bowl of water and scrape off most of the burnt skin.
4. Tear the capsicums and remove the seeds and put it into a blender and puree.For each omelette heat 1 tsp oil in another non-stick pan.
5. Add ¼ portion of the capsicum puree and cook for 2-3 minutes.
   Cube the tomatoes and chop mint leaves and mix both with salt and olive oil in a bowl.
6. For each omelette heat 1 tsp oil in another non-stick pan.
   Add ¼ portion of the capsicum puree and cook for 2-3 minutes.
7. Cube the tomatoes and chop mint leaves and mix both with salt and olive oil in a bowl.
8. Serve hot with the tomato salad.

Nutrition Info