American egg-white omelette with peppers and turkey

Ingredients

For 1 serving

• Egg whites165 g
• Eggs1
• Bell peppers80 g
• Spring onions1
• Sliced turkey breast40 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Wash the pepper, remove the seeds and white pith and cut it into roughly 1 cm dice; slice the spring onion thinly and cut the turkey slices into strips.
2. Heat the oil in a non-stick frying pan over a medium heat and sauté the pepper and spring onion for 4 minutes, until soft and lightly golden.
3. Meanwhile, beat the egg whites with the egg, a pinch of salt and a grind of black pepper.
4. Pour the eggs over the vegetables, tilt the pan so they cover the base and cook over a medium-low heat for 2 minutes, lifting the edges with the spatula, until the underside is set.
5. Scatter the turkey over half the omelette, cook for 1 more minute, until the top is almost dry, and fold it in half.
6. Toast the wholemeal bread and serve it alongside the omelette.