Description
A Fluffy Egg White & Veggie Omelette that provides a protein-packed start to your morning, capturing the essence of fresh garden harvest in every bite. Perfect for bright spring mornings or as a post-workout recovery meal, this omelette balances light textures with deep, savory flavors.
Ingredients
Scale
1 cup Egg Whites
1 cup Baby Spinach
1/2 cup Bell Peppers
2 tbsp Red Onio
1/4 cup Mushrooms
Sea Salt & Black Pepper to taste
1 tsp Avocado Oil or Ghee
1 tbsp Fresh Herbs
Instructions
- Prepare the vegetables by dicing the peppers, onions, and mushrooms into small pieces
- Sauté the onions, peppers, and mushrooms in a medium non-stick skillet over medium heat for 3-4 minutes until softened. Add the spinach and wilt it for 30 seconds, then remove from pa
- In a clean bowl, whisk the egg whites until frothy and doubled in volume, then season with salt and pepper
- Wipe the skillet clean, add more oil if necessary, and pour in the egg whites. Let sit for 30 seconds, then lift the edges to allow raw whites to flow underneath
- Spread the cooked vegetables on one half of the omelette, fold the other half over, cover the pan for 30 seconds, then slide onto a plate and garnish with herbs
Notes
Use room temperature egg whites for best volume.
Cook over medium-low heat to avoid rubberiness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 0 mg