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Egg White Veggie Omelette


45g Egg Whites, lightly beaten
2g Lemon and Pepper spices
15g Feta Cheese
50g Green Pepper, chopped
50g Onion, chopped
30g Mushrooms, chopped
50g Tomatoes, canned chopped
1g Paprika, ground

Egg White Veggie Omelette



  • Coat a non-stick frying pan very well with non-stick spray and pre-heat the stove plate to medium-low.
  • Add the egg whites to the pan and sprinkle with Lemon and Pepper spice and place on stove plate.
  • Cook without any stirring for 2 to 3 minutes.
  • Carefully lift the edges of the omelette with a spatula and allow the uncooked egg white to run underneath the cooked portion.
  • Mix all the other ingredients together and place on top of one half of the omelette.
  • Fold the other half of the omelette over the filling.
  • Switch the stove off, but leave the pan on the plate.
  • Seal the pan with a lid for about 3 minutes; then serve hot as is or with whole-wheat toast.