Per Serving

• Egg whites: 2
• Onion, finely chopped: 2 tsp
• Spinach, washed and finely chopped : 2 tsp
• Green Chillies, finely chopped: ¼ tsp
• Oil : ½ tsp
• Salt and Pepper, to taste

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• In a small bowl, whisk together all ingredients along with egg whites, until it turns light and fluffy.
• Preheat a non-stick skillet (tava), Grease the pan with ½ tsp oil and pour the whisked egg white omelette mixture onto the skillet. Turn the flame to low heat,
• As the top of the omelette begins to get cooked, using a flat spatula, flip the omelette and cook the opposite side as well for a minute.
• Once both sides are cooked, transfer the egg white spinach omelette to a serving plate and serve hot with mint chutney.