Spanish Omelet

Whisk egg white till it becomes foam.

Add red chili, thyme, and oregano, salt and mix well.

Marinate chicken with salt and lemon juice and then stir fry.

Heat oil in a pan and pour the egg mixture and keep the flame low.

Spread olives, chicken and lemon on the top when you spread the egg mixture in pan to cook.

Cook from both sides and cook in small portions to make sure, omelet remains in the round shape and do not tear.

Takeout in a plate, sprinkle grated mozzarella cheese on the top and put it in the oven for 2 minutes on full heat in a preheated oven.

Garnish with coriander, mint and green chili.

Serve hot and enjoy.