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


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


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


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

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