Egg White Omelet with Vegetables
A healthy and fluffy egg white omelet packed with fresh vegetables.
10 mins
Prep Time
5 mins
Cook Time
1
Servings
Ingredients
- 4 large egg whites
- 1/4 cup diced bell peppers (red, green, or yellow)
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1 tsp olive oil
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp low-fat cheese (optional)
Nutrition Facts
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Instructions
Prepare the vegetables: Dice the bell peppers, onions, and tomatoes. Chop the spinach finely.
Whisk the egg whites: In a bowl, whisk the egg whites until slightly frothy. Season with a pinch of salt and pepper.
Sauté the vegetables: Heat olive oil in a non-stick skillet over medium heat. Add the onions and bell peppers, sauté for 2 minutes until softened. Add tomatoes and spinach, cook for another 1 minute.
Cook the omelet: Pour the whisked egg whites over the vegetables in the skillet. Tilt the pan to spread evenly. Let it cook undisturbed for 1-2 minutes until the edges set.
Add optional cheese: Sprinkle low-fat cheese and parsley over one half of the omelet if desired.
Fold and serve: Gently fold the omelet in half using a spatula. Cook for another 30 seconds, then slide onto a plate. Serve hot.
Chef's Tips
- Fluffier Omelet: For extra fluffiness, add a pinch of cream of tartar while whisking the egg whites.
- Vegetable Variations: Use any vegetables you like, such as mushrooms, zucchini, or asparagus.
- Non-Stick Pan: Always use a good non-stick skillet to prevent sticking and ensure easy flipping.
- Low Heat: Cook on medium-low heat to avoid browning the omelet too much.
- Meal Prep: This omelet can be made ahead and stored in the fridge for up to 2 days. Reheat gently in a skillet.
