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Here, a light-textured omelette is folded around red and green capsicums and potatoes. Because egg whites replace some of the whole eggs, the omelette is very low in fat.
*Add 100g finely diced skinless chicken breast fillet to the recipe. Sauté it with the onion and capsicums in step 2.
*Soufflé omelette: Whisk the egg whites until stiff and fold them into the beaten whole eggs and Tabasco in step 3. The omelette will seem much bigger, but there is no change in the kilojoules!
This omelette is a delicious way to get one of your daily servings of vegetables. When vegetables are used as an omelette filling, even finicky eaters will enjoy them.