Indian masala omelette with tomato and coriander

Ingredients

For 1 serving

• Eggs2
• Egg whites66 g
• Red onion30 g
• Tomatoes60 g
• Chili pepper0.5
• Cilantro4 g
• Turmeric1 pinch
• Peanut oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, nuts, eggs,

Method

1. Finely chop the red onion; cut the tomato into tiny cubes, discarding the seeds; deseed and chop the chilli; chop the coriander.
2. In a bowl beat the eggs with the egg whites, the turmeric and a pinch of salt, then stir in the chopped vegetables.
3. Heat the groundnut oil in a non-stick pan over medium heat, pour in the mixture and spread it out; cook for 3 minutes without stirring, until the edges have set and the underside is golden.
4. Flip the omelette with a wide spatula (use a plate if needed) and cook for 1 minute, until the second side is golden too.
5. Meanwhile toast the wholemeal bread in the toaster or in a pan until crisp, and serve it with the hot omelette.