Whisk egg whites, milk, salt, and pepper together in a medium bowl until soft peaks form ( quantity will be double ). Add chopped onions and mix well.
Lightly coat an omelet pan or small skillet with cooking oil and heat over medium heat 1 minute. Pour egg white mixture into pan and cook until eggs begin to set on bottom.
The underside should be light golden in color.
Remove the omelette from the pan carefully.
Flip over omelette and cook the other side. Once it turn light golden color, remove carefully. Serve with whole wheat bread / milk / fruit juice.
2 egg yolks
1 tablespoon mint and coriander leaves, finely chopped
1 tablespoon chopped onion
2 teaspoon milk
1/4 teaspoon salt
1/4 teaspoon pepper powder
1 teaspoon cooking oil
Beat egg yolks ( it’ll be double in quantity ) in an egg beater well and mix with all the ingredients except oil.
In a non - stick frying pan, heat the oil on medium heat. Add omelette mixture and spread it evenly. Cover with a lid and cook on a low heat for 5 - 8 minutes.
Cook until the egg mixture has set on the bottom but the top is still a little moist. The underside should be a golden brown in color.
Take the lid off and remove the omelette from the pan carefully.
Flip over omelette and cook the other side. Once it turn golden color, remove carefully. Serve with whole wheat bread / milk / fruit juice.
Cooking tip for cutlets:
If you run out of breadcrumbs while making cutlets, use crushed cornflakes or sieved semolina ( sooji ) and the cutlets will be equally crisp.
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