Boiled Egg Whites Scrambled (No Tomato)
This Boiled Egg Whites Scrambled (No Tomato) recipe is an excellent option for those looking to lose weight as it is low in calories and high in protein. The dish is made with boiled eggs, which are an excellent source of protein, and cooked with minimal oil, making it low in fat. It is a gluten-free and vegetarian recipe that can be enjoyed as a snack or a light meal. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
100 kcal
Protein
8 g
Carbs
5 g
Fat
5 g
Fiber
1 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
For Boiling Egg whites:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel the eggs and cut them in half lengthwise.
Use a small spoon to remove the yolks.
Chop the whites and keep aside.
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add chopped onions and sauté until they turn translucent.
Add chopped green chilies. Cook for 2-3 minutes
Add chopped boiled egg whites to the pan and mix well.
Add salt and pepper to taste.
Cook for another 2-3 minutes until the eggs are heated through and scrambled.
Garnish with fresh coriander leaves and serve hot.