AuthorHealthy RecipeCategoryBreakfast, Keto, Non-VegetarianDifficultyBeginnerThis fluffy egg white omelets packed with sauteed mushrooms, onions, tomatoes and capsicum. It’s quick to make, easy on the stomach, and rich in nutrients without the extra fat.
Heat oil in a non-stick pan. Add onions, mushrooms, tomato, and capsicum. Sautee for 4–5 minutes till softened. Season with salt and pepper.
Beat egg whites with a pinch of salt. Pour into a lightly oiled pan.
When the base starts to set, add sauteed veggies on one side. Fold the omelets and cook for another 1–2 minutes.
Serve hot with a side of green salad or as Dietician prescribed.
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1 servings
1 Plate
- Amount per serving
- Calories116
- % Daily Value *
- Total Fat 3g4%
- Sodium 177mg8%
- Total Carbohydrate 5g2%
- Dietary Fiber 4.3g16%
- Protein 15g
- Calcium 32mg3%
- Potassium 568mg13%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat oil in a non-stick pan. Add onions, mushrooms, tomato, and capsicum. Sautee for 4–5 minutes till softened. Season with salt and pepper.
Beat egg whites with a pinch of salt. Pour into a lightly oiled pan.
When the base starts to set, add sauteed veggies on one side. Fold the omelets and cook for another 1–2 minutes.
Serve hot with a side of green salad or as Dietician prescribed.
Notes
For Diet Consultation or any help call +91 8217697728