Tandoori Chicken & Veg Egg White Omelette

4 years ago • By Darren Smith

Nutritional Value Of This Recipe

Calories

411 kcal

Protein

72 gm

Carbs

15 gm

Fats

7 gm

00:20 Minutes 411 kcal

Ingredients for Tandoori Chicken & Veg Egg White Omelette

› 75g Shredded tandoori roast chicken breast

› 350g Puregg liquid egg whites

› 150g Steamed peas, beans, corn & broccoli

› 30g Cherry tomatoes

› 30g Baby Spinach

› 30g Light shredded mozzarella cheese (Coles)

› Mixed herbs, salt & pepper to taste

Method

1. Pre-heat grill/oven

2. Lightly spray frypan with oil & place on hotplate

3. Add seasoning to egg whites & pour into frypan

4. Add chicken, veg, tomato & spinach to frypan and lightly press down to submerge ingredients in the egg white mix

5. Once egg whites have turned opaque, add cheese on top, take the frypan off the hot plate & place under the grill for around 5 mins or until lightly browned

6. **serves 1**

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