In a pan, sauté off the red pepper until soft and fragrant (approximately two minutes).
Preheat the oven to 160 degrees C.
In a mixing bowl, carefully separate the egg whites from the yolks.
Using either a hand whisk or an electric one, beat the egg whites until they stand up firm (stiff peaks).
Grease a small non-stick, oven proof pan with olive oil.
Spoon the beaten egg whites into the non-stick pan.
Generously spread the cooked capsicum all over the top of the egg whites.
Cook in the oven for three minutes at 160 degrees C.
