Ingredients:

• 1 whole egg
• 2 egg whites
• 2 teaspoons olive oil
• Salt (as per taste)
• 1/2 green chili (finely chopped)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper powder
• 1/2 tomato (chopped)
• 1/4 cup green capsicum (chopped)
• 1/4 cup yellow bell pepper (chopped)
• 1/4 cup red bell pepper (chopped)
• 1/4 cup carrot (grated)

Instructions:

Prepare the Ingredients: Chop the tomato, green capsicum, yellow bell pepper, red bell pepper, and green chili. Grate the carrot.

Beat the Eggs:

In a bowl, beat the whole egg and egg whites together. Add salt, red chili powder, and black pepper powder. Mix well.

Cook the Vegetables: Heat 1 teaspoon of olive oil in a non-stick pan over medium heat.

Add the chopped green chili, tomato, green capsicum, yellow bell pepper, red bell pepper, and grated carrot. Sauté for 2-3 minutes until the vegetables are slightly tender.

Cook the Omelette: Pour the beaten eggs over the sautéed vegetables in the pan. Tilt the pan to spread the eggs evenly over the vegetables.

Cook on medium heat until the eggs are set on the bottom.

Carefully flip the omelette and cook the other side until fully set.

Serve: Slide the omelette onto a plate and cut it into wedges. Serve hot.

Serving Size: This recipe makes one rainbow omelette. Enjoy your colorful and healthy breakfast!