½ cup Puregg Whites (100 ml )

2 tablespoons of skimmed milk powder (12 g)

1 tomato, deseeded and cut into strips (60 g)

salt and black pepper kingdom

1 teaspoon (tsp ) olive oil

6 basil leaves



Mix the egg whites with powdered milk , then add the tomatoes . Season with salt and pepper. Grease a non-stick skillet with oil and heat over low heat. Pour the mixture of clear, cover and leave on low heat until the omelette firm , without stirring, until slightly opaque surface . Sprinkle the basil leaves and turn the omelette on the plate on which it is serving. Serve it with salads .