Ingredients

• Egg whites: 4
• Whole wheat/multigrain bread: 2 slices
• Onion, finely chopped: 2 tbsp
• Tomato, finely chopped: 2 tbsp
• Capsicum, finely chopped: 2 tbsp
• Spinach, finely chopped: 2 tbsp (optional)
• Green chilies, finely chopped: 1 (optional)
• Black pepper powder: ¼ tsp
• Salt: To taste
• Olive oil/ghee: 1 tsp
• Fresh coriander, chopped: 1 tbsp

Preparation

In a bowl, whisk the egg whites until slightly frothy.

Add onions, tomatoes, capsicum, spinach, green chilies, salt, and black pepper. Mix well.

Heat a non-stick pan and lightly grease it with olive oil or ghee.

Place the bread slices on the pan and toast for a minute. Remove and keep aside.

Pour the egg white mixture into the pan and spread evenly.

Cook on low heat until the eggs are set.

Place the toasted bread slices over the cooked egg white mixture and press lightly.

Flip carefully so the egg white mixture sticks to the bread.

Cook for another 1-2 minutes until golden brown.

Garnish with fresh coriander and serve with mint chutney or Greek yogurt.

Servings: 2

Notes

1. For extra protein, add grated paneer or tofu.
2. Use seeded multigrain bread for more fiber.
3. Sprinkle flaxseeds or chia seeds for added nutrition.