How to make Egg White Omelette With Bell Pepper And Spinach -
deal for the dieters, egg whites cooked with bell peppers and spinach to make an omelet.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs (अंडे), Green Capsicum (हरी शिमला मिर्च )
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Egg White Omelette With Bell Pepper And Spinach checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Carrot and Cabbage Thalipeeth Chicken Basket Lebanese Club Sandwich Apricot Scones
Egg White Omelette With Bell Pepper And Spinach Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Egg White Omelette With Bell Pepper And Spinach Recipe
Eggs 8
Green Capsicum 4 medium
Spinach leaves (palak) 40-45 small
Oil 2 tablespoons
Salt to taste
White pepper powder 1 teaspoon
Tomatoes 2 medium
Fresh mint leaves few
Olive oil 1/2 tablespoon
Method
Step 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.
Step 2
Break eggs and separate the egg whites and put into a bowl. Add salt and white pepper powder and whisk well.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Cube the tomatoes and chop mint leaves and mix both with salt and olive oil in a bowl.
Step 8
Serve hot with the tomato salad.
Nutrition Info
Calories : 339 Kcal
Carbohydrates : 15.3 gm
Protein : 6.8 gm
Fat : 27.3 gm
Other : Vitamin A-
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
