Ingredients
- Egg whites: 6
- Onion, finely chopped: 1 small
- Tomato, finely chopped: 1 small
- Capsicum (green, red, or yellow), finely chopped: ¼ cup
- Carrot, grated: ¼ cup
- Spinach, finely chopped: ¼ cup (optional)
- Green chilies, finely chopped: 1 (optional)
- Ginger-garlic paste: ½ tsp
- Turmeric powder: ¼ tsp
- Black pepper powder: ¼ tsp
- Cumin seeds: ½ tsp
- Garam masala: ¼ tsp
- Salt: To taste
- Olive oil/ghee: 1 tsp
- Fresh coriander, chopped: 1 tbsp
Preparation
In a bowl, beat the egg whites with a pinch of salt and black pepper. Set aside.
Heat oil/ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add onions and sauté until translucent.
Add ginger-garlic paste and green chilies, sauté for a few seconds.
Add capsicum, carrots, and spinach, and cook for 2-3 minutes.
Add tomatoes, turmeric, garam masala, and salt. Cook until tomatoes turn soft.
Lower the heat and pour in the beaten egg whites.
Stir continuously to scramble the eggs while they cook.
Cook until the mixture becomes soft and fluffy (avoid overcooking).
Sprinkle chopped coriander leaves and mix well.
Serve hot with whole wheat toast, roti, or as a stuffing for wraps.
Servings: 2
Notes
- For extra protein, add paneer or tofu crumbles.
- For a spicier version, add chili flakes or peri-peri seasoning.
- You can add mushrooms, zucchini, or bell peppers for more variety.
