Mediterranean Omelette

Dietician Amit Shah


  • 1 egg
  • 2 egg whites
  • 1/4 cup fat-free milk
  • 1/4 teaspoon salt
  • 1 Tbsp diced jalapeno peppers or chopped green chiles
  • 2 Tbsp finely chopped sweet red pepper
  • 2 Tbsp sliced black olives
  • 1 Tbsp Coriander - Chopped
  • 1/4 medium ripe avocado, peeled and sliced


  • In a small bowl, whisk eggs, milk and salt until blended.
  • Place a lightly oiled 8-in. non-stick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges.
  • As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon peppers, olives and coriander onto 1 side.
  • Fold omelette in half. Cut in half; slide onto 2 plates. Top with avocado.