Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Bell pepper: 50 g (1/2 cup, diced), Onion: 30 g (1/4 cup, diced), Olive oil: 5 g (1 tsp), Salt & pepper: To taste
Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Bell pepper: 50 g (1/2 cup, diced), Onion: 30 g (1/4 cup, diced), Olive oil: 5 g (1 tsp), Salt & pepper: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pan. Add 50 g diced bell pepper and 30 g diced onion. Cook for 3-4 minutes until softened. 2. Whisk eggs: In a bowl, whisk 2 eggs and 100 g egg whites. Season with salt and pepper. 3. Cook omelette: Pour egg mixture into the pan over the vegetables. Cook on medium heat until set. 4. Fold and serve immediately.
