Egg White Omelette with Vegetables

1. 1 Eggspack 10 pcs ≈ $1.93 3 pcs
2. 2 Bell peppers≈ $6.00 per kg 60 g
3. 3 Tomatoes≈ $4.67 per kg 70 g
4. 4 Green onionspack 50 g ≈ $1.30 8 g
5. 5 Olive oil 4 ml
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the bell² pepper into 1-inch strips, dice the tomato³ into 1-inch cubes, and finely chop the green⁴ onion.

2. Separate the whites from the yolks of three eggs¹, using all three whites and one yolk (save the remaining two yolks for another dish).

3. Whisk the egg whites, yolk, and a pinch of salt until smooth with a fork.

4. Heat oil in a skillet over medium heat, then sauté the bell² pepper and tomato³ for 3 minutes, stirring often, until tender.

5. Pour the egg mixture over the vegetables, reduce the heat, cover, and cook for 4–5 minutes until the top sets and no liquid remains.

6. Sprinkle with green⁴ onion and serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.