3 Egg White Veg Omelet with Veg Clear Soup

Ingredients

• 3 large egg whites (90 g)
• 40 g mixed bell peppers, diced
• 30 g onion, finely chopped
• 30 g tomato, diced
• 20 g spinach leaves
• 1 tsp oil (5 ml)
• 400 ml vegetable stock or water
• 50 g mixed vegetables (carrot, beans, cabbage)
• Salt and black pepper to taste
• Fresh coriander for garnish (5 g)

Preparation

1. Whisk egg whites with a pinch of salt and pepper until slightly frothy.
2. Heat oil in a non-stick pan; sauté onion, peppers, tomato and spinach briefly.
3. Pour egg whites over vegetables, cook on low heat until set, fold into omelet.
4. In a pot, bring stock to a boil with diced carrot, beans and cabbage.
5. Simmer 5–7 minutes until vegetables are tender; season lightly.
6. Serve hot omelet with a bowl of clear vegetable soup.