A low-fat, all-white omelet recipe with loads of veggies

An egg dish with a combination of vegetables and leaves is as good, if not better than a regular meal. Rich in nutrients, its benefits are innumerable. Egg whites are a storehouse of protein. Though the yolk is a rich repository of vitamins, dieticians don't favour it much for fear of the yellow gel jacking up cholesterol. So the whites seem to be a safe bet as they are low on fat. Here’s an all-white omelet to be eaten with relish.

Click here to read this recipe in Malayalam

Ingredients
Whites of 3 eggs
Salt as required
1 small tomato
1 small piece of carrot
½ onion
1 green chilli
1 tbsp chopped coriander leave

Preparation
Whisk egg whites with salt.
Finely chop tomato, carrot, onion and green chillies
Add the chopped items to the egg mix
Pour mix into a heated non-stick pan and cover it with a lid
Cook on low flame
There is no need to flip the omelet
They are best to be served with wheat bread sandwich

Notes
Easy on cholesterol: Egg whites contain high protein Tomato is a major dietary source of the antioxidant lycopene